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.

Soupe au Pistou – Best French Soup Recipe to Try Today

Name: Soupe au Pistou
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: French
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)

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

Scale

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)

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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