Ah soupe au pistou, I love you, thanks for making every single bite a golden taste of Summer! No other soup more clearly defines Provence than soupe au pistou. It is the edible history of the ‘arrière-pays’, or hinterlands of Provence where farmers have long tended their fields growing some of the most amazing vegetables and fruits. There are several versions of Pistou ranging from ham and bean based ones to purely vegetable ones. This one is based on what my maman taught me, though she would roll her eyes at the very thought of canned beans and San Marzano tomatoes. I find them to be suitable substitutes with little loss of quality and/or flavor. By all means substitute freshly cooked beans and just picked tomatoes. Pistou can be confusing for us Americans as it refers both to the soup and pesto-like basil sauce. The pistou sauce I make is not traditional but has an amazing flavor and stays green forever. Do not buy pre-made pesto as a substitute. They are vastly inferior and will ruin the final outcome….
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