Monaco Vegetable soup or Soupe au Pistou as it is known there, is typical of the Mediterranean diet. Fresh vegetables in season along with a delicious garnish, a mixture of garlic, tomato, basil and cheese, is what truly takes this soup from your ordinary vegetable soup to an extraordinary one.
You can use whatever is fresh and in season, enjoying this vegetable soup anytime of the year. Vegetable soup is good for you and makes a wonderful lunch or light dinner.
The recipe calls for soaking the beans overnight so be sure to plan ahead when you make it. Serve it alongside a French Baguette and a glass of wine for a true Monegasque experience.
Did you know that Monaco has the oldest ruling family in all of Europe. Princess Caroline allowed gambling to keep the royal family from going bankrupt. That decision worked so well even today the citizens don’t have to pay any taxes due to the revenue the Monte Carlo Casino brings in.
If you would like to learn more about this tiny but incredibly wealthy nation be sure to check out “Our Journey to Monaco” you will also find more authentic recipes.
Craving more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing. It’s free, and you can also follow me on Instagram, Facebook , Pinterest and youtube for more.
What is you favorite vegetable? I would love to know if you have ever been to Monaco and what you ate while you were there? Be sure to leave me a comment below.
Monaco Soupe au Pistou (Vegetable Soup)
A fresh vegetable soup, perfect for a light meal anytime.
Ingredients
- 1 cup dried white beans soaked overnight
- 5 Cups water
- 1 leek chopped
- 1 carrot chopped
- 1 stalks celery with leaves chopped
- 1 zucchini chopped
- 2 potatoes peeled & cubed
- 10 green beans cut into small pieces
- 2 large tomatoes peeled, seeded & chopped
- 1/8 cup fresh parsley chopped
- Salt & black pepper to taste
- Garnish Ingredients:
- 3 garlic cloves pressed
- 2 Tablespoons tomato paste
- 1/8 C fresh basil chopped
- 1/4 C Parmesan cheese grated
- 1/4 C olive oil
- 2 Tablespoons fresh parsley chopped
Instructions
- In a large pot, bring the soaked beans and fresh water to a boil. Add all of the vegetables and herbs; bring to a second boil. Reduce heat, cover and simmer for about one hour. Add the salt and black pepper to taste; stir well. Continue simmering uncovered for another twenty minutes. When ready to serve, ladle the soup into bowls; add the garnish generously into each portion, with an extra bit of Parmesan cheese.
- For the Garnish:
- Press the garlic cloves into a bowl using a garlic presser. Whisk in the tomato paste, basil, cheese, olive oil and parsley until mixture becomes a rich paste.
Recipe Notes
Prep time does not include soaking the beans overnight so be sure to plan ahead or in a pinch, use canned.
