Soupe au Pistou

Prep time: 30 minutes

Cook time: 45 minutes

Total time: ~1 hour 15 minutes

Servings: 6 servings

Country of Origin

France (Provence region)

Description

Soupe au Pistou is the south of France in a single bowl. This rustic, hearty summer soup is packed with fresh seasonal vegetables—coco beans, squash, green beans, and pasta—and simmered in a light, clean broth. It is defined entirely by the pistou, a cold Provençal condiment made of crushed garlic, fresh basil, and olive oil (similar to Italian pesto but traditionally prepared without pine nuts or cheese).

Presentation & How It's Eaten

Served warm (never boiling hot) in a rustic bowl. The soup is brought to the table alongside a bowl of fresh pistou. Each diner stirs a generous dollop of the fragrant, green paste directly into their hot soup, turning the broth cloudy and intensely aromatic.

Ingredients

• The Soup:

  • 3 tbsp extra virgin olive oil

  • 1 large onion, diced

  • 2 carrots, diced

  • 2 medium zucchini, diced

  • 150g (1 cup) fresh green beans, cut into 1-inch pieces

  • 400g (1 can) cannellini or coco beans, drained and rinsed

  • 2 ripe tomatoes, peeled, seeded, and chopped

  • 100g (1 cup) small soup pasta (like ditalini or elbow macaroni)

  • 1.5 liters (6 cups) vegetable stock or water

  • Salt and freshly cracked black pepper

• The Pistou (The Basil Paste):

  • 4 cloves garlic, peeled

  • 2 cups fresh basil leaves, tightly packed

  • 80 ml (1/3 cup) high-quality extra virgin olive oil

  • 50g (1/2 cup) Grana Padano or Parmigiano-Reggiano, finely grated (optional, though common in modern versions)

Step-by-Step Directions

1. Sauté the Base: Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and carrots, cooking for 6 to 8 minutes until softened but not browned.

2. Add Summer Vegetables: Stir in the chopped tomatoes, zucchini, and green beans. Sauté for another 5 minutes to release their natural juices.

3. Simmer the Soup: Pour in the stock (or water) and bring to a boil. Reduce the heat to low, cover, and let simmer gently for 20 minutes until the vegetables are tender.

4. Make the Pistou (The Secret): While the soup cooks, make the pistou using a mortar and pestle (or mini food processor). Grind the garlic cloves with a pinch of coarse salt to a smooth paste. Add the basil leaves in batches, grinding in a circular motion until mashed. Slowly drizzle in the olive oil while stirring constantly to form a thick, vibrant green emulsion. Stir in the grated cheese (if using).

5. Add Beans and Pasta: Stir the white beans and the pasta directly into the simmering soup. Cook uncovered for 8 to 10 minutes, or until the pasta is cooked al dente.

6. Season and Serve: Remove the soup from the heat. Taste and adjust with salt and pepper. Ladle into warm bowls and serve immediately with a jar of the fresh pistou on the side for guests to stir in.

Optional

• Potatoes: Add one medium potato, diced, to the soup at the same time as the carrots to make the broth slightly starchier and heartier.

• Red Pepper Flakes: Add a tiny pinch of red pepper flakes to the pistou paste for a modern, subtle warmth.

Cooking Tips

• No Pine Nuts: Traditional French pistou does not contain pine nuts. Keeping them out allows the bright, clean herbal note of the basil and the heat of the raw garlic to remain the star.

• Do Not Boil the Pistou: Never cook the pistou paste. High heat will turn the fresh basil brown and destroy its delicate, aromatic oils. Stir it in at the table.

Nutrition Facts

(Estimated per serving)

• Calories: ~290 kcal

• Total Fat: 16g

• Saturated Fat: 3g

• Cholesterol: 5mg (if cheese is used)

• Sodium: ~340mg

• Total Carbohydrates: 28g

• Dietary Fiber: 6g

• Sugars: ~4g

• Protein: 8g