This recipe is for a comforting and hearty French soup called Flageolet Bean Soup with Pistou. It features tender flageolet beans, aromatic vegetables, and a vibrant pistou sauce made with basil, garlic, tomatoes, and Gruyere cheese. The soup is nourishing and packed with flavors, making it a satisfying meal on its own or a delightful starter. With its combination of wholesome ingredients and the freshness of the pistou, this soup is a wonderful way to enjoy the comforting flavors of French cuisine.
Indulge in the flavors of the Mediterranean with this exquisite Olive Oil and Flageolet Bean Soup with Pistou. Bursting with wholesome ingredients and aromatic herbs, this soup is a true delight for the senses. The star of the show is the delicate flageolet beans, soaked to perfection and combined with a medley of leeks, onions, celery, and potatoes, creating a hearty and nourishing base. The addition of stellette pasta adds a playful twist, while the chard stems and zucchini bring a touch of freshness and vibrancy to the mix.
But the true magic happens with the pistou, a vibrant French sauce that takes this soup to new heights. Made with basil leaves, garlic, tomatoes, aged Gruyere cheese, and extra-virgin olive oil, the pistou lends a burst of flavor and adds a velvety texture to each spoonful.
This Olive Oil and Flageolet Bean Soup with Pistou is not just a meal; it’s a culinary experience that transports you to the sun-kissed shores of the Mediterranean. So grab a bowl, savor the rich flavors, and let this soup warm your heart and soul.
INGREDIENTS:
- 1/4 cup / 60 ml olive oil
- 1 pound / 16 oz / 450 g dried flageolet beans, soaked for at least 4 hours, preferably overnight, then drained
- 2 medium leeks, trimmed and chopped
- 4 medium onions, chopped
- 12 cups / 3 liters water
- 4 stalks celery, chopped
- 4 medium yellow potatoes, chopped
- 1 28-ounce can whole tomatoes, well drained and chopped
- 1/4 pound / 4 oz. stellette (tiny star) pasta, or other small pasta
- 1 bouillon cube (optional)
- 1/2 cup chard stems, finely chopped (a big handful)
- 3 small zucchini, chopped
- 2 teaspoons salt, or to taste
Pistou:
- Scant 3/4 teaspoon fine-grain sea salt
- 1 tablespoon crushed garlic
- 1 tomato (from above), well chopped
- 4 1/2 cups (2 oz / 60 g) basil leaves, torn into small pieces
- 1 cup (2 oz / 60 g) grated aged Gruyere cheese
- 1/4 cup / 60 ml extra-virgin olive oil
INSTRUCTIONS:
- In a large soup pot, heat the olive oil over medium heat. Add the onions, leeks, and celery. Sauté for about 5 minutes until softened.
- Stir in the soaked flageolet beans and 12 cups of water. Bring to a boil, then reduce the heat to simmer. Cook for approximately 15 minutes.
- Reserve one tomato for the pistou, then add the remaining chopped tomatoes to the pot along with the potatoes. Continue cooking for another 15-20 minutes until the beans are nearly cooked.
- If desired, add a bouillon cube for extra flavor. Stir in the pasta and simmer for 5 minutes.
- Add the chopped zucchini and chard stems, and cook for an additional 3 minutes.
- Stir in salt, adjusting the amount to taste, considering the saltiness of the bouillon. Ensure the pasta, beans, and vegetables are cooked through.
- While the soup is cooking, prepare the pistou. If using a mortar and pestle, pound the garlic with the salt until it forms a paste. Gradually add the basil leaves, pounding and grinding until nearly smooth. Stir in the chopped tomato, then gradually add the olive oil while stirring. Finally, stir in the grated Gruyere cheese. Chill the pistou until ready to use.
- Ladle the soup into bowls and top each serving with a generous dollop of pistou.
- Serve the Flageolet Bean Soup with Pistou hot and enjoy the comforting flavors of this delicious French dish.
