My grandmother's pistou soup

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My grandmother's pistou soup

My grandmother's pistou soup

My grandmother's pistou soup
My grandmother's pistou soup

Number of people


150 g red beans

150 g white beans

200 g green bean

6 carrots

2 medium potatoes

2 courgettes

1 white onion

1 leek

100 g shells

Gruyère or Parmesan cheese

200 g uncured salted pork belly

3 l water


For the pistou:

500 g ripe tomatoes

6 cloves of garlic

1 large handful of basil

1 glass of olive oil



Preparation: 45 min
Cooking time: 2h15
Step 1
Wash and peel all vegetables (except zucchini), then cut them into small cubes.
Step 2
Put 3 litres of water in a pot with the salted breast. Bring to a boil, skim if necessary. Season with salt and pepper. Add the vegetables (add the potatoes a little later). Simmer for 2 hours, add the shells and cook for another 15 minutes.
Step 3
During cooking:
Step 4
Peel, seed and chop the tomatoes, then put them in a colander.
Step 5
Peel the garlic cloves (remove the germ), pound them in a mortar, add the previously chopped basil leaves and a few pieces of potato taken in the soup. Work well together. Season with salt and pepper and gradually add the olive oil (like mayonnaise). When the mixture is set, add the tomatoes. Mix well.
Step 6
Remove the pot from the heat, add the pistou, stir, cover and wait 15 minutes before serving with or without Gruyère or Parmesan cheese.
I add my grain of salt

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