Soupe au Pistou de la Côte (Riviera Summer Bean, Zucchini, Pasta & Garlic-Basil Soup) – Authentic Monaco Recipe
Sun-drenched Riviera vegetable and bean soup finished at the table with a generous spoonful of fragrant basil pistou.
- Country of Origin
- 🇲🇨 Monaco (Western Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- White and red beans, Diced zucchini, Potatoes, 2 cups fresh sweet basil, 4 cloves garlic
Ingredients for Soupe au Pistou de la Côte (Riviera Summer Bean, Zucchini, Pasta & Garlic-Basil Soup) (4 Servings)
- 1.25 lbs (or 2.5 cups) white and red beans, prepped into bite-sized pieces
- 1.5 cups diced zucchini, washed and trimmed
- 1 cup potatoes
- 1 medium onion and 3 cloves garlic, finely minced with 2 cups fresh sweet basil
- 1.5 tbsp traditional Monaco seasoning (4 cloves garlic, tomato, olive oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and 2 cups fresh sweet basil for 3–4 minutes until fragrant.
- Stir in 4 cloves garlic, tomato, olive oil and toast for 45 seconds to release the essential oils of Monaco's kitchen.
- Add white and red beans and diced zucchini, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in potatoes, adjust seasoning, and ladle steaming hot into deep bowls.