Provençal Vegetable Soup with Pistou (Soupe au Pistou)
Soupe au pistou Say it: soop oh pee-STOO
Soupe au pistou is a vibrant summer soup from Provence in the south of France. It is packed with seasonal vegetables and white beans, then finished at the table with a generous spoonful of pistou, a fragrant paste of fresh basil, garlic, olive oil and cheese. Bright, hearty and aromatic, it captures the essence of Provençal gardens and is traditionally eaten as a first course or light main dish during warm months when basil is abundant.
Provençal Vegetable Soup with Pistou (Soupe au Pistou)
Soupe au pistou
Pronounced soop oh pee-STOO
- Serves
- 6
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the soup
For the pistou
Method
Drain and rinse the soaked beans. Place them in a large pot, cover with cold water by 2 inches (5 cm), and bring to a boil. Simmer for 30–40 minutes until just tender but not falling apart. Drain and set aside.
In a large soup pot, heat the olive oil over medium heat. Add the onion and leeks and cook for 5–6 minutes until softened and translucent.
Add the carrots, zucchini, green beans and potatoes. Stir to coat with oil and cook for another 5 minutes until the vegetables begin to soften at the edges.
Stir in the chopped tomatoes, cooked beans, water or stock, bay leaves, thyme, salt and a few grinds of black pepper. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25–30 minutes until all vegetables are tender and the broth is flavorful.
While the soup simmers, make the pistou. In a mortar and pestle (or food processor), pound the garlic with the salt until smooth. Add the basil leaves a handful at a time and pound into a paste. Gradually work in the grated cheese, then slowly drizzle in the olive oil until you have a thick, fragrant sauce. Taste and adjust salt.
When the soup is ready, taste and adjust seasoning. Remove the bay leaves.
Ladle the hot soup into bowls. Stir a generous tablespoon of pistou into each serving just before eating so the basil aroma blooms. Pass extra pistou at the table.
Regional variants
Some Provençal cooks add a handful of small pasta or broken spaghetti during the last 10 minutes of cooking. In winter versions, fresh tomatoes may be replaced with a few tablespoons of tomato paste and additional root vegetables.
Cook's notes
- Use the best-quality extra-virgin olive oil and very fresh basil for the pistou; its flavor is the soul of the dish.
- For a quicker version, substitute two 15-oz (425 g) cans of drained white beans and reduce the initial bean cooking time.
- The soup tastes even better the next day after the flavors have melded; reheat gently and add fresh pistou.
Serve with
Crusty baguette or pain de campagne and a glass of chilled rosé from Provence.
Make ahead and storage
The soup can be made up to 3 days ahead and refrigerated. Pistou is best made the day it is served; store covered in the refrigerator up to 2 days.
