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Soupe au Pistou

A hearty Provencal vegetable and white bean soup finished with a vibrant basil-garlic pistou stirred in at the table. Every bowl is bright, nourishing, and deeply satisfying.

65 minEasyServes 6280 cal/serving

FrenchSoupStovetopVeganVegetarianMediterraneanHigh FiberDairy-FreeEgg-FreeLow-SodiumAlcohol-FreeCorn-Free

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, sliced
  • 4 garlic cloves, minced
  • 1 large zucchini, diced
  • 1 cup fresh or frozen green beans, cut in 1-in pieces
  • 2 cans canned diced tomatoes
  • 2 cans cannellini beans (or great northern, 15 oz), drained, rinsed
  • 6 cups low-sodium vegetable broth
  • 1/2 cup small pasta (ditalini or elbow)
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 2 cups fresh basil leaves, packed
  • 2 garlic cloves (for pistou)
  • 1/4 cup extra-virgin olive oil (for pistou)
  • 1/4 tsp salt (for pistou)

Instructions

  1. 1

    Heat 2 tbsp extra-virgin olive oil in a large pot over medium heat. Add diced yellow onion, diced carrots, and sliced celery stalks. Cook, stirring occasionally, until softened, about 8 minutes.

  2. 2

    Stir in minced garlic cloves and cook 1 minute until fragrant.

  3. 3

    Add diced zucchini, cut in 1-in pieces fresh or frozen green beans, 2 cans canned diced tomatoes, drained, rinsed cannellini beans (or great northern, 15 oz), and 6 cups low-sodium vegetable broth. Season with 1 tsp salt and freshly ground black pepper. Bring to a boil.

  4. 4

    Reduce heat to a steady simmer and cook for 20 minutes, until vegetables are tender.

  5. 5

    Add 1/2 cup small pasta (ditalini or elbow) and cook until al dente, about 8 minutes.

  6. 6

    While the pasta cooks, make the pistou: in a food processor or with a mortar and pestle, blend 2 cups packed fresh basil leaves, 2 garlic cloves (for pistou), 1/4 cup extra-virgin olive oil (for pistou), and 1/4 tsp salt (for pistou) into a coarse paste.

  7. 7

    Ladle soup into bowls and top each serving with a generous spoonful of pistou. Stir it in before eating.

Questions

Can I make Soupe au Pistou gluten-free?

Yes. The gluten in this entry is 1/2 cup small pasta (ditalini or elbow). Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Soupe au Pistou keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Soupe au Pistou?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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