Soupe Au Pistou from Nice
Transport your taste buds to the sun-soaked shores of southern France with this vibrant and hearty Soupe au Pistou from Nice. This classic Provençal vegetable soup is a celebration of fresh, seasonal ingredients, brimming with tender zucchini, green beans, carrots, and potatoes simmered in a flavorful vegetable stock. The star of the dish is the aromatic pistou—a French cousin of pesto—made from fresh basil, garlic, Parmesan cheese, and rich olive oil, which is stirred into the soup just before serving to elevate its depth and complexity. Perfectly rounded out with creamy white beans and tender pasta, this comforting one-pot wonder is easy to prepare and ideal for feeding a crowd. Serve it hot with a sprinkle of extra Parmesan for a taste of rustic Mediterranean delight.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, sliced and rinsed leek
- 2 medium, diced carrots
- 2 medium, diced zucchini
- 150 grams, trimmed and cut into 1-inch pieces green beans
- 1 large, peeled and diced potato
- 2 medium, peeled, seeded, and diced tomato
- 1.5 liters vegetable stock
- 400 grams, drained and rinsed canned white beans
- 100 grams small pasta shapes (e.g., ditalini or elbow pasta)
- 1 large bunch fresh basil leaves
- 2 large, peeled garlic cloves
- 50 grams, grated Parmesan cheese
- 4 tablespoons extra virgin olive oil
- to taste salt
- to taste black pepper
Instructions
Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced onion, sliced leek, and diced carrots. Sauté for 5-7 minutes until softened but not browned.
Stir in the zucchini, green beans, and potato. Cook for another 5 minutes, stirring occasionally.
Add the diced tomatoes and pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 20-25 minutes until the vegetables are tender.
While the soup simmers, prepare the pistou. In a food processor or mortar and pestle, combine the basil leaves, garlic cloves, and Parmesan cheese. Process until a rough paste forms. Gradually drizzle in the extra virgin olive oil while blending. Season the pistou with a pinch of salt and pepper to taste.
Once the vegetables are tender, add the drained white beans and pasta to the soup. Continue cooking for 8-10 minutes, or until the pasta is al dente.
Taste the soup and adjust the seasoning with salt and pepper as desired.
Serve the soup hot with a generous spoonful of pistou swirled into each bowl just before eating. Garnish with extra Parmesan cheese, if desired. Enjoy your aromatic Soupe Au Pistou!
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 14608 mg | 635% | |
| Total Carbohydrate | 420.5 g | 153% | |
| Dietary Fiber | 73.0 g | 261% | |
| Total Sugars | 105.8 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1393 mg | 107% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 8645 mg | 184% | |
*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.
