DinnerLunchSoup

Soupe au Pistou

Name: Soupe au Pistou
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: french
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion chopped; 2 clove garlic minced; 2 pcs carrot peeled and diced; 200 g potato peeled and diced; 1 pcs zucchini diced; 150 g green bean trimmed and cut into 1 inch pieces; 400 g canned diced tomato undrained; 1.5 l vegetable broth; 400 g canned cannellini bean rinsed and drained; 100 g small pasta such as ditalini or elbow macaroni; 2 cup fresh basil leaf; 3 clove garlic; 0.5 cup parmesan cheese grated; 0.5 cup olive oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

Transport your taste buds to the sun-drenched south of France with this vibrant Soupe au Pistou. This hearty Provençal vegetable soup is brimming with tender seasonal vegetables and pasta, all brought together by a fresh, aromatic garlic-basil pistou swirled in at the end, offering a burst of herbaceous flavor in every spoonful.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 6
Difficulty: Medium
Per serving: 427 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

soup base

2 tbspolive oil
1 pcsyellow onion, chopped
2 clovegarlic, minced
2 pcscarrot, peeled and diced
200 gpotato, peeled and diced
1 pcszucchini, diced
150 ggreen bean, trimmed and cut into 1 inch pieces
400 gcanned diced tomato, undrained
1.5 lvegetable broth
400 gcanned cannellini bean, rinsed and drained
100 gsmall pasta, such as ditalini or elbow macaroni

pistou

2 cupfresh basil leaf
3 clovegarlic
0.5 cupparmesan cheese, grated
0.5 cupolive oil

seasoning

0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

Large pot · Dutch oven (optional) · Chef's knife · Cutting board · Food processor · Blender (optional) · Measuring cups · Measuring spoons · Ladle

The method

Step by step

1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat until shimmering.
About 1 min
Cook’s note: Using a heavy-bottomed pot like a Dutch oven ensures even heat distribution and prevents scorching.
2
Add the chopped yellow onion to the pot and sauté, stirring occasionally, until it becomes translucent and softened, about 5-7 minutes.
About 7 min
Cook’s note: Don't rush this step; properly softened onions form the flavor base of the soup.
3
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
About 1 min
Cook’s note: Garlic burns quickly, so keep a close eye on it and stir constantly.
4
Add the diced carrots and potatoes to the pot and cook for 5 minutes, stirring occasionally to slightly soften them.
About 5 min
Cook’s note: Cutting vegetables into uniform sizes ensures they cook evenly.
5
Pour in the diced tomatoes and vegetable broth, then increase the heat to bring the mixture to a rolling boil.
About 5 min
Cook’s note: Ensure the broth is hot before adding it to avoid cooling down the pot too much.
6
Reduce the heat to low, cover the pot, and simmer gently for 15 minutes, or until the carrots and potatoes are fork-tender.
About 15 min
Cook’s note: Simmering with the lid on helps to retain moisture and cook vegetables more efficiently.
7
Stir in the diced zucchini, trimmed green beans, rinsed cannellini beans, and small pasta into the simmering soup.
About 1 min
Cook’s note: Rinsing canned beans removes excess sodium and improves their texture.
8
Continue to simmer, uncovered, until the pasta is al dente and the vegetables are cooked through but still have a slight bite, about 8-10 minutes.
About 10 min
Cook’s note: Taste a piece of pasta to check for doneness; it should be firm to the bite, not mushy.
9
While the soup finishes cooking, prepare the pistou: combine the fresh basil leaves, 3 cloves of garlic, grated Parmesan cheese, and 0.5 cup of olive oil in a food processor or blender.
About 3 min
Cook’s note: For the freshest flavor, use high-quality extra virgin olive oil for the pistou.
10
Process the pistou ingredients until a smooth, vibrant green paste forms, scraping down the sides of the bowl as needed.
About 1 min
Cook’s note: Avoid over-processing, which can make the basil turn dark and lose its fresh aroma.
11
Season the finished soup with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper to taste, adjusting as necessary.
About 1 min
Cook’s note: Always taste and adjust seasoning at the end, as the broth and other ingredients already contribute saltiness.
12
Ladle the hot Soupe au Pistou into individual serving bowls and swirl a generous spoonful of the fresh pistou into each serving just before eating.
Cook’s note: Adding the pistou at the end preserves its bright color and fresh, pungent flavor; cooking it would diminish these qualities.

Per serving

Nutrition

71%Score

Calories: 426.7kcal
Protein: 14g
Carbs: 36.8g
Fat: 26.1g
Fibre: 7.6g
Sugar: 7.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This Soupe au Pistou is a meal in itself, but it pairs wonderfully with a crusty baguette for dipping. For a heartier meal, you could add some crusty bread rubbed with garlic and toasted. While traditionally vegetarian, some variations include a small amount of cured pork; feel free to experiment if you're not strictly vegetarian. A crisp, dry rosé wine from Provence would be a delightful pairing.

Storage

Store leftover soup and pistou separately. Place the cooled soup in an airtight container in the refrigerator. Store any remaining pistou in a small airtight container, topped with a thin layer of olive oil to prevent browning, in the refrigerator.

Reheating

Reheat soup gently on the stovetop over medium-low heat until warmed through, stirring occasionally. Do not boil. Add fresh pistou to individual bowls after reheating.