Can I use canned beans instead of dried beans?

Yes. If using canned beans, skip the overnight soak and add them in the last 15–20 minutes of cooking to avoid mushiness.

What are cranberry beans and what can I substitute?

Cranberry beans are large, creamy beans ideal for soupe au pistou. White Lima beans or cannellini beans work very well as substitutes.

Can I make this soup ahead of time?

Yes. Store in an airtight container in the refrigerator for up to 4 days. Add the pistou when reheating or serving to preserve basil flavor.

Can I freeze soupe au pistou?

Yes, freeze the soup for up to 3 months before adding pistou. Thaw overnight in the refrigerator and reheat gently on the stovetop.

How do I know when the dried beans are tender?

Beans should be soft and easily crushed between your fingers after 1–1.5 hours of simmering. Do not let them break apart.

Soupe au Pistou: French Vegetable Bean Soup

Name: Soupe au Pistou: French Vegetable Bean Soup
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: French
Ingredients: 3 cups dry white beans (soaked overnight) Cranberry beans are ideal but if you can't find them White Lima beans work very well. If you are using canned beans no need to soak them overnight.; 4 cloves of Garlic; 3 shallots or one white onion; 2 branches of fresh thyme ( I used lemon thyme - so yummy!); olive oil; 1 teaspoon sea salt; 5 carrots; 4 big yellow potatoes or 8-10 new potatoes; 2 cups green beans; 5 zucchinis ( I mixed green and yellow); 3 tomatoes; 2 cups elbow pasta or small shape pasta; 1 big bunch of basil (impossible to have too much!); 3 tomatoes, diced; 7 garlic cloves, peeled; 3/4 cup of grated parmesan; 1/2 cup of grated hard cheese such as gruyere or Edam; 1/2 cup of olive oil; pinch of fleur de sel; pinch of black pepper ( 3 turns on the pepper mill)

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Soupe au Pistou: French Vegetable Bean Soup | CookOS

Ingredients

3 cups dry white beans (soaked overnight) Cranberry beans are ideal but if you can't find them White Lima beans work very well. If you are using canned beans no need to soak them overnight.
4 cloves of Garlic
3 shallots or one white onion
2 branches of fresh thyme ( I used lemon thyme - so yummy!)
olive oil
1 teaspoon sea salt
5 carrots
4 big yellow potatoes or 8-10 new potatoes
2 cups green beans
5 zucchinis ( I mixed green and yellow)
3 tomatoes
2 cups elbow pasta or small shape pasta
1 big bunch of basil (impossible to have too much!)
3 tomatoes, diced
7 garlic cloves, peeled
3/4 cup of grated parmesan
1/2 cup of grated hard cheese such as gruyere or Edam
1/2 cup of olive oil
pinch of fleur de sel
pinch of black pepper ( 3 turns on the pepper mill)

20 Ingredients

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Instructions

1
Chop up the onion and garlic. Lightly sauté in a big soup pot ( I love my Le Creuset Caribbean Blue Stock pot) with olive oil. Add the white beans and 16 cups of water. Add a teaspoon of sea salt and 2 branches of thyme and let simmer for 45 minutes until the beans begin to soften. If you are using canned white beans this process needs only be 25 minutes. This is what creates your vegetable bouillon.
2
While the bouillon is cooking, chop your tomatoes and zucchinis into little cubes. Peel and chop your carrots and tomatoes into little bite sized pieces as well. Snap the ends off your green beans and dice them into small sections.
3
Add the diced potatoes and carrots to the bouillon . Let simmer for 30 minutes stirring from time to time.
4
Add the tomatoes, zucchini and green beans. Let simmer an additional 30 minutes before adding the pasta: then let simmer for final 15 minutes.
5
If at any time you need to add more water - do so. The potatoes and the pasta absorb a lot of the liquid.
6
Best made with a pestle and mortar but a food processor also works well. (I have been using this immersion blender set for over 5 years now - I like that it doesn't take up counter space)
7
Muddle the garlic cloves to create a paste. Add the basil leaves and a pinch of salt. Pulverize them into a thick paste. Add the olive oil while stirring continuously. Lightly stir in the diced tomatoes, the pepper and the cheese. (do not pulverize again to keep the vibrant green color of the pistou) In the words of Bocuse, the pistou should have the consistency of thick cream. If it is too thick, dilute with some of the vegetable bouillon from the soup.
8
Once the Soup is cooked (test that the white beans are done), remove the branches of thyme from the pot and serve into individual bowls. Grate parmesan on each bowl and serve with a spoon full of Pistou. Add some basil leaves to garnish if you wish. (Le Chef's Wife tip: If you run out of time or will to make the Pistou - use a spoonful of pesto out of a jar. Not the same thing but the desired outcome is pretty similar and honestly, good enough...)
9
I served our Soupe au Pistou with a fresh baked baguette (that I made while the soup was cooking - here is the recipe for an easy to make baguette) and a wheel of goat cheese. This makes for a beautiful lunch on its own.