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.
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.
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.
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.
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
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.
6 servings