French Soupe Au Pistou
Savor the rustic flavors of Provence with this French Soupe au Pistou, a hearty vegetable soup brought to life with a vibrant, garlicky basil pistou. Packed with wholesome ingredients like zucchini, green beans, ripe tomatoes, and tender white beans, this dish is a celebration of fresh, seasonal produce. Simmered to perfection in a savory vegetable stock, the soup gets its comforting texture from soft chunks of potato and al dente pasta. The pièce de résistance is the pistou—a velvety blend of basil, garlic, Parmesan, and olive oil—that adds a burst of aromatic flavor with every spoonful. Perfect as a main course or a warm starter, this classic French recipe is as healthy as it is satisfying, making it a true crowd-pleaser any time of year.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrot
- 2 medium, diced celery stalk
- 2 medium, diced zucchini
- 1 cup, trimmed and chopped green beans
- 2 large, peeled and chopped ripe tomatoes
- 1 medium, peeled and diced potato
- 1 cup dry white beans (or canned and drained)
- 1 cup short pasta (e.g., macaroni or ditalini)
- 8 cups vegetable stock or water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups, loosely packed fresh basil leaves
- 0.5 cup, grated Parmesan cheese
- 2 garlic cloves for pistou
- 0.25 cup olive oil for pistou
Instructions
Heat 3 tablespoons of olive oil in a large pot over medium heat.
Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until softened and fragrant.
Stir in the diced carrots, celery, zucchini, and green beans. Cook for 5-7 minutes, stirring occasionally.
Add the chopped tomatoes and diced potato to the pot, followed by the vegetable stock or water. Stir to combine.
If using dry white beans, add them to the pot now. If using canned beans, set them aside to add later.
Season the soup with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Bring it to a boil, then reduce the heat to a simmer and cover.
Simmer the soup for 30 minutes until the vegetables are tender. If using canned white beans, add them after 20 minutes of simmering to heat through.
Add the pasta to the pot and cook for an additional 8-10 minutes, or until the pasta is al dente. Adjust seasoning if needed.
To make the pistou, combine the fresh basil leaves, 2 garlic cloves, 0.5 cup grated Parmesan cheese, and 0.25 cup olive oil in a blender or food processor. Blend until smooth.
Serve the soup hot in bowls, with a generous dollop of pistou on top.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 11529 mg | 501% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 64.6 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 985 mg | 76% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 6159 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
