soupe au pistou

It’s more a complete dish than a soup.

It is certainly adapted from a Genoese recipe.

For 4/6 people: 400g of beans, 4 potatoes, 2 stalks of celery, 2 large tomatoes, 500g of freshly shelled white coconut beans, 1 onion stuffed with a clove, thyme of Provence, 150g of pasta shells, fine salt and mill pepper, real pistou.

Cut the beans flat in section. Peel the potatoes and cut them into cubes. Remove the celery and cut into strips. Crush the tomatoes.

Pour 3 liters of water into a casserole dish and throw in the white coconut beans, beans, diced potatoes, celery, tomatoes, onion and some thyme from Provence. Bring to the boil and cook over low heat for 1 hour to 1:30. Before serving, bring the soup to a boil. Add the shells, salt and pepper and cook for 10 minutes. Off the heat, add the real pistou and mix. Serve without delay.