Soupe Au Pistou Provenal Vegetable Soup
Indulge in the vibrant flavors of Provence with this Soupe au Pistou, a hearty and aromatic Provençal vegetable soup that’s as nourishing as it is satisfying. Brimming with fresh vegetables like zucchini, carrots, green beans, and Yukon gold potatoes, this dish is a celebration of garden-fresh goodness. The soup is simmered in a flavorful vegetable stock, enriched with tender pasta and creamy cannellini beans, creating a comforting and filling base. What sets this recipe apart is the pistou, a fragrant blend of fresh basil, garlic, Parmesan cheese, and olive oil, served as a finishing touch to each bowl. Perfect for a cozy dinner or a wholesome lunch, this French classic is easy to prepare and brings warmth and Mediterranean charm to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium-sized yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium-sized carrots, diced
- 2 stalks celery stalks, diced
- 1 medium-sized zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 medium-sized ripe tomatoes, peeled and chopped
- 2 medium-sized Yukon gold potatoes, peeled and diced
- 6 cups vegetable stock
- 1 cup small pasta (such as ditalini or elbows)
- 1 cup canned cannellini beans, drained and rinsed
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 cups fresh basil leaves
- 1 clove garlic clove for pistou
- 0.5 cup Parmesan cheese, grated
- 0.5 cup extra virgin olive oil for pistou
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and minced garlic. Sauté for 2–3 minutes until softened and fragrant.
Add the diced carrots and celery. Cook for another 5 minutes, stirring occasionally.
Stir in the zucchini, green beans, potatoes, and chopped tomatoes. Mix well.
Pour the vegetable stock into the pot and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20–25 minutes or until the vegetables are tender.
Add the small pasta and cannellini beans to the pot. Cook for 8–10 minutes, or until the pasta is al dente.
Season the soup with kosher salt and black pepper. Adjust seasoning to taste.
While the soup is simmering, prepare the pistou. In a blender or food processor, combine the basil leaves, garlic clove, Parmesan cheese, and extra virgin olive oil. Blend until smooth.
Serve the soup hot in individual bowls. Top each serving with a generous dollop of pistou for a burst of flavor.
Nutrition Facts
Calories |
3541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.7 g | 228% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5118 mg | 223% | |
| Total Carbohydrate | 407.6 g | 148% | |
| Dietary Fiber | 61.4 g | 219% | |
| Total Sugars | 60.7 g | ||
| Protein | 103.0 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1141 mg | 88% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 7680 mg | 163% | |
*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.
