Green Frisée Soupe au Pistou
A classic Provençal vegetable soup with Aeroveg Green Frisée and a swirl of fresh basil pistou — herb-forward, warming, and on the table in 35 minutes.
Soupe au Pistou is Provence's answer to Italian minestrone — a generous, herb-scented vegetable soup finished at the table with a swirl of fresh basil pistou. Aeroveg Green Frisée brings a pleasantly bitter, chicory-like edge to the pot, cutting through the sweetness of the zucchini and carrots without overpowering them. It wilts beautifully in the residual heat, keeping just enough body to give each spoonful something to hold onto.
Method
- Build the base. Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until soft and translucent. Add garlic and stir for 30 seconds until fragrant.
- Add the vegetables. Add carrots and cook for 3 minutes, stirring occasionally. Add zucchini and tomatoes and stir to coat.
- Simmer. Pour in stock, bring to a boil, then reduce to a steady simmer. Cook for 12–15 minutes until the carrots are just tender but not falling apart.
- Add the beans. Stir in cannellini beans and cook for 3 minutes to warm through. Season well with salt and pepper.
- Make the pistou. Pound or blitz basil, garlic, olive oil, and Parmesan (if using) into a coarse paste. Season with salt. Keep some texture — it should not be a smooth sauce.
- Wilt the Green Frisée. Take the pot off the heat. Stir in Aeroveg Green Frisée and let it wilt for 1–2 minutes in the residual heat. Taste and adjust seasoning.
- Serve. Ladle into deep bowls and spoon a generous dollop of pistou into the centre. Finish with a drizzle of extra virgin olive oil and crusty bread on the side.
Aeroveg Green Frisée has a pleasantly bitter, chicory-like edge that works beautifully against the sweetness of summer vegetables. Add it right at the end — off the heat — and let the residual warmth do the work. It should wilt gently but keep a little texture. Stir it in too early and it loses the contrast that makes it worth using.