Provençal Bean and Vegetable Soupe au Pistou

Apart from the pistou itself — a pesto-like blend of garlic, basil, olive oil and hard cheese stirred in at the end — the only real requirement of an authentic southern French soupe au pistou is that it is made in the summer with seasonal vegetables. Naturally that is almost one restriction too many for me, for whom it seems that a thick, hot and nourishing broth of beans, vegetables, herbs and cheese should be just the thing to fill up and warm a person up on a cold winter day.

Served with buttered slices of French bread on the side, this delicious and aromatic soup is a wholesome and satisfying meal all by itself … which makes it a natural choice for my contribution to this month's No Croutons Required challenge of nourishing vegetable soups. I can tell you that it certainly did the trick for one very delighted guest who arrived with a very large appetite.

Here's a bonus tip: If you ever have a rind left over from grating Parmesan cheese, or any other hard aged cheese, never throw them away — they add a wonderful depth and base to savoury bean or vegetable soups when added to the stock, and can be refrigerated or frozen for later use.

Provençal Bean and Vegetable Soupe au Pistou

Soup:

2/3 cup dried red kidney beans
2/3 cup dried white kidney (cannellini) beans
1 tablespoon olive oil
1 onion, chopped
1 dried hot red chili
4 cups vegetable stock
4 cups water
2 cups fresh green beans, cut into 1-inch pieces
4 zucchinis, unpeeled, chopped
2 potatoes, unpeeled, diced
2 carrots, unpeeled, sliced
1 tomato, seeded and diced
2 teaspoons sea salt, or to taste
fresh ground black pepper to taste

Pistou:

2 cloves garlic, or more to taste
leaves and shoots of 3 sprigs of basil (or 15-20 fresh leaves)
small handful fresh parsley
1 tomato, seeded and chopped
5 ounces fresh grated Parmesan cheese
3 tablespoons olive oil

Rinse and soak the dried beans overnight in separate bowls, each covered with several inches of cold water and with a little yogurt whey or lemon juice added. The next day, drain the beans and add to separate medium saucepans. Cover each with several inches of fresh water and bring to a boil. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Drain and set aside.

Heat the olive oil over medium heat in a large saucepan or soup pot. Add the onion and dried hot red chili, and stir until the onion starts to turn translucent, about 5 minutes. Pour in the vegetable stock and water, and stir in the red and white kidney beans, green beans, zucchinis, potatoes, carrots and tomato. If you have a Parmesan rind, add to the soup as well. Raise the heat and bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.

Meanwhile, prepare the pistou by pulsing the garlic, fresh basil, parsley and tomato in a food processor. Add the parmesan cheese and olive oil, and process until smooth. Transfer half the pistou into a serving bowl.

Stir in the remaining pistou into the soup once the vegetables are cooked. Let simmer for a couple more minutes, and season with salt and plenty of fresh ground black pepper to taste. Remove the hot red chili and the Parmesan rind if using.

Serve in bowls with french bread on the side and the bowl of pistou on the side for diners to add to their soup. Serves 8 to 12.