Soupe au Pistou is a vibrant Provençal vegetable soup from southern France, loaded with seasonal vegetables, beans, pasta, and topped with a fragrant basil-garlic olive oil sauce. Naturally vegetarian and deeply nourishing, it’s a Mediterranean summer classic.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 45 minsTotal Time 1 hr 5 minsFor the Soup
2 tbsp olive oil
1 onion, diced
2 leeks (white part only), sliced
2 carrots, diced
2 zucchini, diced
1 small potato, peeled and diced
1 cup green beans, chopped
2 tomatoes, chopped (or 1/2 cup canned)
4 cups vegetable broth or water
1 can white beans (e.g., cannellini), drained and rinsed
½ cup small pasta (elbow, orzo, or broken spaghetti)
Salt and black pepper, to taste
Optional: 1 bay leaf or sprig of thyme for simmering
For the Pistou (Basil Sauce)
2 cups fresh basil leaves
3 cloves garlic
½ cup grated Parmesan (or Gruyère)
½ cup olive oil
Salt to taste
Make the Soup
1
In a large pot, heat olive oil over medium heat.
Add onion, leeks, and carrots. Sauté for 5–7 minutes until soft.
Add zucchini, potato, green beans, tomatoes, and a pinch of salt. Stir well.
Pour in broth and bring to a gentle boil. Reduce heat and simmer 25 minutes , partially covered.
Add white beans and pasta. Simmer another 10–15 minutes , or until pasta is tender. Adjust seasoning.
Make the Pistou
2
While the soup simmers, combine basil, garlic, and Parmesan in a food processor.
Pulse until finely chopped. With motor running, drizzle in olive oil until smooth.
Season with salt to taste.
Serve
3
Ladle hot soup into bowls. Top each with a generous spoonful of pistou (do not stir it in immediately).
Serve with crusty bread and extra Parmesan on the side.
Pairing Suggestions
4
Rustic French bread or fougasse
A chilled rosé wine or white Côtes de Provence
Tapenade or goat cheese spread as a side
Finish with a fruit tart or lavender honey yogurt
Tips & Notes
5
No nuts in pistou! This distinguishes it from Italian pesto.
Soup is traditionally served warm or room temp , not piping hot.
Add pistou only at the end — cooking it dulls the fresh basil flavor.
Customize the vegetables based on what’s fresh — Provencal cuisine is all about seasonal simplicity.
Can be made vegan by omitting cheese or using a dairy-free version.
Ingredients For the Soup
2 tbsp olive oil
1 onion, diced
2 leeks (white part only), sliced
2 carrots, diced
2 zucchini, diced
1 small potato, peeled and diced
1 cup green beans, chopped
2 tomatoes, chopped (or 1/2 cup canned)
4 cups vegetable broth or water
1 can white beans (e.g., cannellini), drained and rinsed
½ cup small pasta (elbow, orzo, or broken spaghetti)
Salt and black pepper, to taste
Optional: 1 bay leaf or sprig of thyme for simmering
For the Pistou (Basil Sauce)
2 cups fresh basil leaves
3 cloves garlic
½ cup grated Parmesan (or Gruyère)
½ cup olive oil
Salt to taste
Directions Make the Soup
1
In a large pot, heat olive oil over medium heat.
Add onion, leeks, and carrots. Sauté for 5–7 minutes until soft.
Add zucchini, potato, green beans, tomatoes, and a pinch of salt. Stir well.
Pour in broth and bring to a gentle boil. Reduce heat and simmer 25 minutes , partially covered.
Add white beans and pasta. Simmer another 10–15 minutes , or until pasta is tender. Adjust seasoning.
Make the Pistou
2
While the soup simmers, combine basil, garlic, and Parmesan in a food processor.
Pulse until finely chopped. With motor running, drizzle in olive oil until smooth.
Season with salt to taste.
Serve
3
Ladle hot soup into bowls. Top each with a generous spoonful of pistou (do not stir it in immediately).
Serve with crusty bread and extra Parmesan on the side.
Pairing Suggestions
4
Rustic French bread or fougasse
A chilled rosé wine or white Côtes de Provence
Tapenade or goat cheese spread as a side
Finish with a fruit tart or lavender honey yogurt
Tips & Notes
5
No nuts in pistou! This distinguishes it from Italian pesto.
Soup is traditionally served warm or room temp , not piping hot.
Add pistou only at the end — cooking it dulls the fresh basil flavor.
Customize the vegetables based on what’s fresh — Provencal cuisine is all about seasonal simplicity.
Can be made vegan by omitting cheese or using a dairy-free version.
Soupe au Pistou (Provençal Vegetable Soup with Basil Sauce)
