Soupe au Pistou
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
Converted for display; the recipe amounts stay equivalent.
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 (2.5 cm) 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
- 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
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.
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.
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.
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