French Soupe Au Pistou

Savor the rustic flavors of Provence with this French Soupe au Pistou, a hearty vegetable soup brought to life with a vibrant, garlicky basil pistou. Packed with wholesome ingredients like zucchini, green beans, ripe tomatoes, and tender white beans, this dish is a celebration of fresh, seasonal produce. Simmered to perfection in a savory vegetable stock, the soup gets its comforting texture from soft chunks of potato and al dente pasta. The pièce de résistance is the pistou—a velvety blend of basil, garlic, Parmesan, and olive oil—that adds a burst of aromatic flavor with every spoonful. Perfect as a main course or a warm starter, this classic French recipe is as healthy as it is satisfying, making it a true crowd-pleaser any time of year.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 medium, diced carrot
• 2 medium, diced celery stalk
• 2 medium, diced zucchini
• 1 cup, trimmed and chopped green beans
• 2 large, peeled and chopped ripe tomatoes
• 1 medium, peeled and diced potato
• 1 cup dry white beans (or canned and drained)
• 1 cup short pasta (e.g., macaroni or ditalini)
• 8 cups vegetable stock or water
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups, loosely packed fresh basil leaves
• 0.5 cup, grated Parmesan cheese
• 2 garlic cloves for pistou
• 0.25 cup olive oil for pistou

Directions

Step 1

Heat 3 tablespoons of olive oil in a large pot over medium heat.

Step 2

Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until softened and fragrant.

Step 3

Stir in the diced carrots, celery, zucchini, and green beans. Cook for 5-7 minutes, stirring occasionally.

Step 4

Add the chopped tomatoes and diced potato to the pot, followed by the vegetable stock or water. Stir to combine.

Step 5

If using dry white beans, add them to the pot now. If using canned beans, set them aside to add later.

Step 6

Season the soup with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Bring it to a boil, then reduce the heat to a simmer and cover.

Step 7

Simmer the soup for 30 minutes until the vegetables are tender. If using canned white beans, add them after 20 minutes of simmering to heat through.

Step 8

Add the pasta to the pot and cook for an additional 8-10 minutes, or until the pasta is al dente. Adjust seasoning if needed.

Step 9

To make the pistou, combine the fresh basil leaves, 2 garlic cloves, 0.5 cup grated Parmesan cheese, and 0.25 cup olive oil in a blender or food processor. Blend until smooth.

Step 10

Serve the soup hot in bowls, with a generous dollop of pistou on top.

Nutrition Facts

Serving size	3677.4 grams (3677.4g)

Amount per serving	% Daily Value*
Calories	1994

Total Fat 126.60g	162%
Saturated Fat 26.60g	133%
Polyunsaturated Fat 6.40g
Cholesterol 49mg	16%
Sodium 11529mg	501%
Total Carbohydrate 175.70g	64%
Dietary Fiber 39.20g	140%
Total Sugars 64.60g
Protein 52.80g	106%

Vitamin D 0IU	0%
Calcium 985mg	76%
Iron 14mg	77%
Potassium 6159mg	131%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 10.3%

Carbs: 34.2%