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Soupe au Pistou

Serves 4 to 6 Soup vegetarian, Soups

Soupe au Pistou

Soupe au Pistou is a staple of Provençal kitchens, where the fragrance of fresh herbs and vegetables wafts through the air, signaling a call to gather around the table. Rooted deeply in the everyday life of this sun-drenched region, it embodies the essence of home cooking with ingredients that speak of the land and season. Each bowl is a reminder of the connection between the garden and the hearth.

In this version, the soup is a vibrant medley of tender vegetables and creamy white beans, enriched by the aromatic pistou—a Provençal cousin to pesto—made with fresh basil, garlic, and cheese. The addition of olive oil ties it all together, creating a silky finish that coats each spoonful. This dish is an invitation to savor the simple pleasures of the countryside, a comforting embrace of wholesome flavors that linger on the palate.

Ingredients

  • 2 tbspolive oil
  • 1leek — sliced
  • 2carrots — small dice
  • 2zucchini — small dice
  • 200 ggreen beans — trimmed and cut short
  • 200 gwhite beans — cooked
  • 100 gsmall pasta — such as coquillettes
  • 1.5 Lvegetable stock
  • 1 cupbasil leaves — for the pistou
  • 2 clovesgarlic — for the pistou
  • 60 gGruyère or Parmesan — grated, for the pistou
  • 4 tbspolive oil — for the pistou
  • to tastefine salt and black pepper

Method

  1. Begin by preparing the vegetables and aromatics. Slice 1 leek in half lengthwise, then rinse thoroughly to remove any grit. Cut the leek into thin half-moons. Peel and dice 2 carrots into small, even pieces. Dice 2 zucchini into similar-sized pieces. Trim and cut 200 g of green beans into 2 cm lengths. These uniform cuts ensure that all the vegetables soften evenly in the soup.
  2. In a large pot, heat 2 tbsp of olive oil over medium heat. Add the sliced leeks and carrots to the pot. Stir them occasionally, allowing them to sweat gently until the leeks become translucent and the carrots start to soften, releasing a sweet and savory aroma. This should take about 5-7 minutes.
  3. Pour in 1.5 L of vegetable stock and bring the mixture to a gentle simmer. Add the diced zucchini, green beans, and 200 g of white beans to the pot. Stir in 100 g of small pasta. Continue simmering until the vegetables are tender and the pasta is cooked through, with the broth tasting well-rounded and flavorful. The vegetables should be soft but not mushy, and the pasta should be al dente.
  4. While the soup is simmering, prepare the pistou. In a mortar and pestle or food processor, combine 1 cup of basil leaves, 2 cloves of garlic, and 60 g of grated Gruyère or Parmesan cheese. Gradually add 4 tbsp of olive oil while blending until you have a smooth, fragrant paste. This pistou will be the aromatic highlight of your soup.
  5. Once the vegetables and pasta are cooked, taste the soup and adjust the seasoning with fine salt and black pepper to your preference. Ladle the hot soup into warmed bowls. Serve each bowl with a generous spoonful of pistou on top, allowing the heat of the soup to release the vibrant aroma of the basil and garlic. This finishing touch is what makes Soupe au Pistou a beloved dish in Provence.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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