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Milk Street Recipe
Soupe au Pistou
Provençale soupe au pistou is a humble and hearty vegetable, bean and pasta soup. Pistou is a coarse puree of basil, garlic, cheese and olive oil similar to Italian pesto. It's used as a finishing touch to infuse the soup with heady herbal notes and bold garlickiness. Pinto beans might seem an odd choice for a Mediterranean dish, but we liked how they retained their shape and cooked up with a firm yet creamy texture. Dried beans are far superior to canned here, but they do require soaking, so plan accordingly. Before adding the pasta to the soup, we toast it in extra-virgin olive oil to bring out a wheaty, nutty flavor in the pasta.
4
Servings
Tip
Don't forget to soak the beans for at least 12 hours or up to 24 hours. Salting the soaking water ensures that the beans cook up tender, as the salt softens the tough skins. It also seasons the beans so that they're full-flavored throughout.
1¼ hours
30 minutes active
Ingredients
-
8
ounces (1¼ cups) dried pinto beans
-
Kosher salt and ground black pepper
Directions
Pardon the interruption
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