Who Wants A Hearty Winter Soup Pistou?
Easy: I do!
As we begin to leave fall behind and settle into winter, I am pulling out a favorite recipe from the legendary Patricia Wells: a deliciously hearty Soup Pistou!
For those who read along, my wife Alex and I attended a cooking class at Patrici’a home in Privence…and this great cookbook was out inspiration for taking her class.
I will share more of our adventure with her, but last summer Alex and I had coffee with her and husband Walter, a great reunion in the small town of Vaison la Romaine – it was so great to see them again!
She has decided to stop with the cooking classes and we will always treasure our time with her and the friendship that resulted….so let’s honor her with this recipe from that cookbook:
Here is a look at all of the ingredients needed…and as for the Pistou:
Pistou is an uncooked sauce that comes from France’s Provence region and typically contains basil, garlic and olive oil. Blend the fresh raw garlic and fresh basil, then slowly drizzle in olive oil!
With everything assembled, let’s go!
Heat oil in a large heavy bottom soup pot over medium- high heat. Add garlic, leeks and onion and cook, stirring often until the onion starts to brown, 9 to 10 minutes.
Here’s a short video showing the process:
Add the herbes de Provence, salt and pepper, and cook stirring for 30 seconds, then add in broth, potatoes, rosemary and Seasonal Veggie Medley. Bring to a simmer over high heat, reduce heat to maintain a simmer and cook until the vegetables are tender, 10 to 12 minutes.
For the next step, Patricia mashes one portion of beans but I used whole beans, which I added to the simmering soup.
Next, you let it simmer….just like this – and yes, the smell will make you very happy:
After it has simmered for up to an hour, you then just ladle the soup into a bowl and add the macaroni, then top with shredded parmesan and gruyere, and 2 tablespoons of that delicious pistou – voila!
As usual, I shot the entire process and here is a video that shows the entire “making of” this delicious, nutritious soup…
Bravo to Patricia Wells for capturing all of the traditional flavors of Provence in her cookbooks!
As I said, Alex and I cooked with her, and that meant cooking on the stove that Julia Child gave her!
We had a wild week of fun at that cooking class, and you can see some of our adventures by clicking on my story here:
I cook from a lot of Patricia’s cookbooks – here’s proof:
This is a favorite one of mine for holidays or easter:
See her gigot d’agneau recipe here:
And if you want to live like someone in Provence, you have to eat like one, and here is an everyday sandwich that I love:
See the recipe here:
I am sharing and storing all of these recipes here!
It’s your site for all things food – if you like what you see, please click on my link and follow this blog as well!
If you like the story, share it with friends on social media!
Categories: Bite Eat Swallow, Bite! Eat! Repeat!, Chef memoirs, Cookbooks, Eat This!, Food, Food Travel, Recipes, Travel, Wacky Food
Bite! Eat! Repeat! 
That’s so cool you got to see her again! (I loved visiting Vaison la Romaine.) And I’m glad she’s not the snob I expected she was…. I love her books that I have. Wasn’t too keen on Vegetable Harvest, though. I should look at it again, maybe!
She is wonderful as is her husband…she is passionate about food and loves to live life! I agree that’s not a book I dive into much but perhaps I should as well! Thanks for the comment!
Looks lovely and very seasonally appropriate
Yes, it works very well when the weather turns cold!
I was wondering what a ‘pistou’ was and thanks for clarifying and sharing the lovely food
A delicious and warming soup ideal for the winter months 🙂
That looks fabulous, John. I would be in line for a bowl of that goodness!
Best wishes, Pete.
How lovely that you got to have that time with her John! I’m sure you will remember it always, and recipes like this will bring you back to the place! Thanks for this!
Yes it was so great to see them! Thanks for reading and leaving a comment!
This recipe looks amazing, John.
Thank you it was delicious!
Bon Jour, Could you post the whole recipe for the Winter Pistou Sou? Do not see the amounts for broths and other ingredients. thanks!!! Great soup!!
/Users/johnrieber/Desktop/pistou-ingredients.jpeg.webp. Here is an image of the ingredients…
Sorry here it is again:
prep time: 15 min. cook time: ~45 min. serves: 6-8
INGREDIENTS
extra virgin olive oil
kosher salt
black pepper
1 yellow onion, diced
2 large celery stalks, diced
2 large carrots, diced
1 small zucchini, diced
1 small yellow squash, diced
1 medium yukon gold potato, diced
1 tbsp tomato paste
4 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 cup dry white wine
1 lb fresh tomatoes, peeled, cored and diced
1-20 oz can cannellini beans, drained and rinsed
6-8 cups vegetable or chicken stock
1 parmesan rind
1 large bay leaf
6 sprigs thyme
1 cup orzo pasta
10 oz green beans, trimmed and cut into 2” pieces
PISTOU SAUCE
2 cups packed basil, roughly chopped
1 plump garlic clove, roughly chopped
1/3-1/2 cup extra virgin olive oil
1 tsp lemon zest
kosher salt
black pepper
INSTRUCTIONS
Heat 2 tbsp of olive oil over medium heat. Add the onion, celery and carrot along with a pinch of salt and sweat 5-7 minutes to soften. Add the zucchini, yellow squash and potatoes and another pinch of salt and sweat 5-7 minutes more. Toss in the garlic, tomato paste and red pepper flakes and stir into veggies- cook 2 more minutes, then deglaze with the white wine to reduce.
Add the white beans and tomatoes to the pot with the veggies. Tie the Parmesan rind, thyme sprigs and bay leaf together with cooking twine and add the bundle to the pot. Pour in 6 cups of stock and season with 2 tsp kosher salt and 1/2 tsp ground black pepper, or to taste. Bring the soup to a boil then reduce to simmer 30 min, or until the potatoes are tender and soup has thickened.
Meanwhile, bring another medium pot of salted water to a boil and add the orzo pasta. Cook for 5 minutes, then add the green beans to the same pot. Cook the pasta and beans together 5 minutes more, or until al dente. Strain the pasta and green beans in a fine mesh colander and set aside.
Place the ingredients for the pistou sauce in a small blender or food processor. Pulse until a coarse “pesto like” paste is made. Add more olive oil if it’s too thick. Check for seasoning.
When ready to serve the soup, reheat the soup base and then stir in the cooked orzo and green beans to warm through. Add more stock as needed and check for seasoning- remove and discard the herb bundle. Ladle the soup into bowls and top each bowl with a hearty dollop of pistou. Serve with crusty bread. Bon appetit!