The French luscious vegetable soup consumed in summer composed of many garden
"Pistou" is the French equivalent of pesto, a
healthy sauce of olive oil, fine herbs, and garlic.
Soak dry beans for at least 6 hours
Clean and tail green beans, peel the zucchinis and cut them in
two, peel garlic and tomatoes, wash the bunch of basil.
Put the white beans or the red ones in boiling salt water,
boil and let it simmer for 2 hours. Then add green beans and zucchinis and cook
for an additional hour.
Add the vermicelli pasta to the vegetable stock and cook for
15 minutes. During this time, prepare the pistou (pesto): crush the cloves of
garlic, tomatoes, leaves of basil and grated parmiggiano, adding, drop by drop,
olive oil, salt and pepper. Crush this mixture until it becomes very
Add this paste to the boiling soup, boil for several minutes
and remove from heat.
How to Serve :
Serve very hot, accompanied by toasted farmhouse bread.