Soup au Pistou Recipe

Course Main Dishes Prep Time 240m

Ingredients in this Recipe

1 28 ounce can, whole tomatoes, well drained, chopped
1 bouillon cube, optional
1 cup / 2 oz / 60 g grated aged Gruyere cheese
1 pound / 16 oz / 450 g dried flageolet beans, soaked for at least 4 hours, preferably overnight, then drained
1 tablespoon crushed garlic
1/2 cup (a big handful) chard stems, finely chopped
1/4 cup / 60 ml olive oil
1/4 pound / 4 oz. stellette (tiny star) pasta, or other small pasta
12 cups / 3 liters water
2 medium leeks, trimmed and chopped
2 teaspoons salt, or to taste
3 small zucchini, chopped
4 1/2 cups / 2 oz / 60 g basil leaves, torn into small pieces
4 medium onions, chopped
4 medium yellow potatoes, chopped
4 stalks celery, chopped
scant 3/4 teaspoon fine grain sea salt

See Full Recipe at 101 Cookbooks