Soupe au pistou is a vibrant, hearty, and fragrant French vegetable soup that captures the essence of summer in every spoonful. Originating from Provence, this rustic dish blends an abundance of seasonal vegetables, creamy white beans, and pasta, topped with a generous dollop of pistou — the French cousin of pesto. Light yet filling, it’s an ideal option for warm-weather dining, offering comfort without heaviness. This soupe au pistou recipe is the perfect way to savor fresh herbs and vegetables, while the homemade pistou adds an aromatic finish that makes this dish irresistibly flavorful.
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Why You’ll Love This Soupe au Pistou
This soupe au pistou is more than just a vegetable soup — it’s a celebration of seasonal produce. It’s a family-friendly, dairy-optional, and flexible recipe that welcomes adaptations. Whether you’re using up your CSA basket or craving a nourishing meal, this dish delivers on flavor, texture, and ease. Plus, it’s a one-pot wonder, making cleanup a breeze.
The pistou topping — made with fresh basil, tomato, garlic, and olive oil — brings a garlicky, herbaceous kick that transforms the soup from simple to sensational. And because it’s naturally vegetarian (and easily made vegan or gluten-free), it suits a variety of dietary needs without compromising taste.
Essential Ingredients for a Perfect Soupe au Pistou
- Navy Beans: Add creaminess and protein; use dry beans for best texture or canned for convenience
- Bay Leaves: Infuse the soup with subtle herbal depth
- Olive Oil: The flavor foundation for sautéing and pistou
- Onions or Leeks: Build savory sweetness and aroma
- Fresh Thyme: Enhances earthiness and fragrance
- Carrots: Contribute natural sweetness and color
- Zucchini: Adds a tender, mild texture that absorbs flavor
- Green Beans: Provide bite and freshness
- Garlic: Sharpens the soup and anchors the pistou
- Salt & Pepper: Balances and intensifies flavor
- Vegetable Stock: A rich, low-sodium base for layering flavors
- Peas: Pop of color and natural sweetness
- Short Pasta: Hearty and filling; choose orzo, elbows, or small shells
Ingredient Swaps & Substitutions
- No Navy Beans? Try cannellini or great northern beans for similar texture
- Swap Zucchini with yellow squash or eggplant if preferred
- Fresh Herbs Missing? Use dried thyme (½ tsp) or Italian seasoning
- Low on Pasta? Broken spaghetti or gluten-free pasta work just as well
- Make It Vegan by skipping the cheese or replacing with nutritional yeast
- Dairy-Free Pistou? Simply omit Parmesan or substitute with cashew cheese
Step-by-Step Instructions for Making Soupe au Pistou
- Soak the Beans (if using dry): Rinse and soak overnight in cold water, or use the quick-soak method — boil for 1 minute, remove from heat, cover, and let rest for 1 hour. Drain and set aside.
- Cook the Beans: Place soaked beans in a large saucepan with bay leaves and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and set aside.
- Sauté the Aromatics: In a large Dutch oven, heat olive oil. Add onions or leeks and cook over medium heat until soft and translucent.
- Add Vegetables and Herbs: Stir in thyme, carrots, zucchini, green beans, garlic, salt, and pepper. Cook for 10 minutes, stirring occasionally, until vegetables begin to soften.
- Simmer the Soup: Add vegetable stock and mix well. Stir in the cooked (or canned) beans. Add peas and pasta. Bring to a boil, reduce heat, and simmer for 5–7 minutes, or until pasta is just tender.
- Make the Pistou: In a food processor, pulse garlic with a pinch of salt until finely chopped. Add basil, tomato, and Parmesan, then pulse again until smooth. With the motor running, drizzle in olive oil to create a creamy, emulsified sauce. Taste and adjust salt as needed.
- Serve: Ladle hot soup into bowls and top with a generous spoonful of pistou. Serve with extra pistou on the side for adding more flavor as you eat.
Tips and Tricks for the Best Soupe au Pistou
- Use Fresh Herbs: Fresh basil and thyme add unmatched brightness and fragrance
- Layer Flavor: Don’t rush the sautéing step — it builds the soup’s foundation
- Avoid Overcooking Pasta: Add pasta near the end to keep it firm
- Prevent Pistou from Browning: Store with a thin layer of olive oil on top
- Batch Cooking: This soup is great for meal prep and freezes well
- Pistou in Ice Cubes: Freeze leftover pistou in ice trays for easy single portions
Pairing Ideas and Recipe Variations
- Spicy Kick: Add a pinch of red chili flakes to the pistou or soup
- Hearty Version: Stir in cooked sausage or shredded chicken for extra protein
- Low-Carb: Swap pasta for spiralized zucchini or chopped cauliflower
- Gluten-Free: Use your favorite certified gluten-free short pasta
- Serve With: Crusty sourdough, Provençal flatbread, or a crisp green salad
- Topping Options: Extra Parmesan, more pistou, or a drizzle of garlic oil
A Taste of Provence in Every Bowl
Soupe au pistou isn’t just food — it’s heritage. A cornerstone of Provençal cooking, it reflects the region’s love for sun-drenched produce, shared meals, and timeless flavors. Whether you’re enjoying it during a summer harvest or making it in cooler months with frozen vegetables, this recipe brings a bit of France into your kitchen.
The homemade pistou — the heart of this dish — ties everything together with its basil-rich aroma and vibrant color. It’s a dish that adapts to the seasons, your pantry, and your preferences, all while staying rooted in its culinary tradition. For a bowl of comfort that’s as soulful as it is seasonal, soupe au pistou is always the answer.
Conclusion
Soupe au pistou is a shining example of how simple, fresh ingredients can come together to create something deeply nourishing, flavorful, and satisfying. Rooted in French Provençal tradition, this dish is more than just a vegetable soup — it’s a celebration of seasonal bounty and shared comfort. With its customizable nature, dairy-free and gluten-free adaptability, and that irresistible dollop of herbaceous pistou, this recipe is sure to become a warm-weather favorite in your kitchen.
Whether you’re cooking for your family, entertaining guests, or meal prepping for the week, soupe au pistou offers wholesome versatility in every spoonful. It’s light yet filling, humble yet rich in flavor — a timeless classic that proves why French home cooking continues to inspire the world.
Frequently Asked Questions
1. What is the difference between pistou and pesto?
Pistou and pesto are similar herb-based sauces, but pistou is a French variation traditionally made without nuts and sometimes without cheese. It typically includes basil, garlic, olive oil, and sometimes tomato for acidity. Pesto, the Italian cousin, usually includes pine nuts and Parmesan, giving it a richer and nuttier flavor. Pistou is lighter and perfect as a soup topping, especially in soupe au pistou.
2. Can I make soupe au pistou ahead of time?
Yes, soupe au pistou is an excellent make-ahead dish. Prepare the soup up to 3 days in advance and store it in the refrigerator. Reheat gently on the stove before serving, and add the pistou just before eating for the freshest flavor. You can also freeze the soup (without pistou) for up to 3 months.
3. How can I store leftover pistou?
Pistou can be stored in an airtight jar in the refrigerator for up to 5 days. To prevent browning, pour a thin layer of olive oil over the top before sealing. For longer storage, freeze pistou in ice cube trays and transfer the cubes to a sealed bag — they’ll keep for up to 3 months and can be thawed as needed.
More Relevant Recipes
- Creamy Tomato Soup (Easy Homemade): This comforting tomato soup offers a smooth, rich texture enhanced with fresh herbs and spices, making it a cozy and flavorful companion to the rustic qualities of Soupe au Pistou.
- Healthy Potato Frittata: Packed with seasonal vegetables and herbs, this frittata shares the wholesome and vegetable-forward profile of soupe au pistou, perfect for a light lunch or brunch.
- Easy Healthy Vegetable Frittata: Featuring vibrant veggies and fresh flavors, this dish mirrors the Provençal essence of soupe au pistou, offering another versatile, plant-based option that’s both hearty and light.
Soupe au Pistou
- Total Time: 2 hours
- Yield: 6 servings
- Diet: Vegetarian
Description
Soupe au pistou is a classic Provençal French vegetable soup made with a medley of seasonal vegetables, tender beans, pasta, and topped with pistou — a garlicky basil sauce. This hearty, comforting dish is perfect for warm weather and easy to adapt for vegetarian, vegan, and gluten-free diets.
Ingredients
- 1 cup dry white navy beans or 1 (14 oz / 400 g) can navy beans, drained and rinsed
- 2 bay leaves
- 3 tbsp extra-virgin olive oil
- 2 medium onions, peeled and diced or 4 leeks, cleaned and sliced
- 2 tsp fresh thyme leaves
- 2 medium carrots (6 oz / 170 g), peeled and diced
- 2 medium zucchini (1 lb / 450 g), diced
- 1/2 lb green beans, tips removed and cut into 1-inch pieces
- 6 cloves garlic, peeled and minced
- 1 tbsp fleur de sel or fine sea salt
- 2 qt (8 cups) low-sodium vegetable stock or low-sodium chicken stock
- 1 cup fresh or frozen peas
- 1 cup short dry pasta (orzo, vermicelli, elbows, or shells)
- 1 small tomato, peeled and chopped (for pistou)
- 2 cups fresh basil leaves, packed (for pistou)
- 2 cloves garlic (for pistou)
- 1/4 cup finely grated Parmesan cheese (optional, for pistou)
- 1/3 cup extra-virgin olive oil (for pistou)
- Salt to taste (for pistou)
Instructions
- If using dry navy beans, rinse and soak overnight in cold water. Drain and rinse before using. Alternatively, use canned beans, drained and rinsed.
- Quick-soak method: Boil dry beans for 1 minute, then cover and rest for 1 hour. Drain and rinse.
- In a large saucepan, add soaked beans and bay leaves. Cover with 2 inches of water. Bring to a boil, reduce heat, and simmer for 15 minutes. Remove from heat and set aside.
- In a Dutch oven or large stockpot, heat olive oil over medium heat. Add onions or leeks and cook until soft and translucent.
- Add thyme, carrots, zucchini, green beans, garlic, salt, and pepper. Stir and cook for 10 minutes until vegetables soften.
- Pour in vegetable stock and stir. Add beans (with their liquid if using dry). Stir in peas and pasta. Bring to a boil, then reduce heat and simmer for 5–7 minutes or until pasta is cooked.
- To make the pistou: In a food processor, pulse garlic and salt. Add basil, tomato, and Parmesan (if using). Pulse until blended. Stream in olive oil until emulsified. Adjust salt to taste.
- Serve hot soup in bowls with a generous spoonful of pistou on top. Offer extra pistou at the table.
Notes
- Use fresh basil for the pistou for optimal flavor.
- Store leftover pistou in a jar with olive oil on top to prevent browning.
- Soup can be made ahead and refrigerated for up to 3 days, or frozen (without pistou) for up to 3 months.
- Pistou can be frozen in ice cube trays for portioned use.
- Use gluten-free pasta to make the dish gluten-free.
- Skip Parmesan or replace with nutritional yeast to make it vegan.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 310
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 5mg