Soupe Au Pistou
Warm, hearty, and bursting with the vibrant flavors of Provençal cuisine, Soupe au Pistou is a comforting French vegetable soup elevated by a dollop of fresh pistou—a garlicky basil and Parmesan sauce similar to pesto. Loaded with seasonal vegetables like zucchini, carrots, and green beans, as well as creamy white beans and tender pasta, this one-pot wonder is simmered in an aromatic vegetable stock for maximum flavor. The pièce de résistance is the pistou, made with fragrant basil leaves, olive oil, and Parmesan, which adds a rich, herbaceous finish to every bowl. Perfect as a light main course or starter, this rustic soup is a celebration of simple ingredients and time-honored cooking techniques. A must-try for lovers of Mediterranean cuisine!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium leeks, white and light green parts only, sliced
- 2 medium carrots, peeled and diced
- 1 large zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 small potatoes, peeled and diced
- 2 medium tomatoes, seeded and diced
- 3 garlic cloves, minced
- 6 cups vegetable stock
- 1.5 cups cooked white beans
- 1 cup small pasta or vermicelli
- 2 cups basil leaves
- 1 garlic clove for pistou
- 0.5 cup Parmesan cheese, grated
- 0.5 cup olive oil for pistou
- to taste salt
- to taste black pepper
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sliced leeks. Sauté until softened, about 5 minutes.
Stir in the diced carrots, zucchini, green beans, and potatoes. Cook for another 5 minutes.
Add the minced garlic and diced tomatoes to the pot, stirring to combine.
Pour in the vegetable stock and bring the mixture to a simmer. Reduce the heat to low, cover, and let the soup cook for about 30–40 minutes until the vegetables are tender.
Add the cooked white beans and small pasta to the soup. Cook for an additional 10 minutes or until the pasta is tender.
While the soup is cooking, prepare the pistou by blending the basil leaves, garlic clove, Parmesan cheese, olive oil, and a pinch of salt in a food processor until smooth.
Season the soup with salt and freshly ground black pepper to taste.
Serve the hot soup in bowls and add a generous spoonful of pistou to each serving. Stir it in for a burst of flavor.
Nutrition Facts
Calories |
3915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.7 g | 247% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 6598 mg | 287% | |
| Total Carbohydrate | 458.5 g | 167% | |
| Dietary Fiber | 66.5 g | 238% | |
| Total Sugars | 67.2 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1298 mg | 100% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 9016 mg | 192% | |
*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.
