This provencal soup, a true tradition in Provence, is made with vegetables cut into cubes, which is then added to the famous Pistou Benso.

For the soup:

  • 200 g lean bacon half salt
  • 200 g of fresh white beans
  • 200 g of red or marbled beans (fresh if possible)
  • 200 g plain green beans (snap)
  • 1 carrot
  • 2 zucchini
  • 2 potatoes

Shell the beans, peel the potatoes, zucchini and carrot, remove the ends and threads of the snow beans and wash everything. Cut potatoes, carrots and beans eat all in.

Spend lean bacon half salt under cool water and put in a Dutch oven with 3 l of water. Boil, then add the white beans, kidney beans and carrot. Cover and cook for 45 minutes.

Then add the beans, zucchini and potatoes. Let cook another 20 minutes.

You can also add 80 g of spaghetti cut into pieces or shells, 10 minutes before the end of cooking.

In a mortar, crush the garlic cloves peeled with the basil leaves. Add the peeled and seeded tomato (dip it for a few seconds in boiling water, this will make it easier to peel). Add the olive oil to the pestle with the pestle, while stirring gently, be careful the pork ointment should be thick.

Once the soup is ready, pour the ointment and stir. Serve immediately

In Provence, we accompany this soup of 3 grated cheeses, Gruyere, Edam (old) and Parmesan cheese.