Spring Pistou Soup

Name: Spring Pistou Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: French
Ingredients: 3 tablespoons extra-virgin olive oil; 2 large leeks, sliced and washed (white and light green parts only); 2 large stalks celery, sliced (about 1 cup); 4 large garlic cloves, sliced; 2 russet potatoes, diced (about 1 pound); 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme; 1 tablespoon herbs de Provence; 1/2 teaspoon salt, plus more to taste; 1/2 teaspoon ground black pepper, plus more to taste; 1/2 cup dry white wine; 5 cups vegetable broth; 2 (14 oz) cans cannellini beans, drained (or 3 cups cooked); 2 tablespoons lemon juice (optional); 2 cups spinach (about 60 g); For the Pistou:; 1–2 cloves garlic; 1/2 teaspoon sea salt, plus more to taste; 2 cups fresh basil leaves; 1/3 cup extra-virgin olive oil; Juice from half a lemon (optional)

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Spring Pistou Soup is a vibrant, herbaceous soup that celebrates the best of seasonal vegetables. Inspired by the classic French Soupe au Pistou, this variation is tailored for spring with fresh leeks, spinach, and potatoes, all brought to life with a dollop of homemade pistou—a basil-based sauce similar to pesto. This soup is not only comforting and aromatic but also healthy and easily adaptable. Whether you’re seeking a vegetarian option, a cozy meal for cooler spring evenings, or a bright dish bursting with fresh herbs, Spring Pistou Soup delivers it all.

Why You’ll Love This Springtime Soup

Spring Pistou Soup is a nourishing, flavor-packed bowl that’s perfect for transitional weather. It’s naturally vegetarian (and easily vegan), gluten-free, and adaptable based on what vegetables you have on hand. The simple blend of leeks, celery, and garlic sautéed in olive oil provides a savory base, while the potatoes and beans add substance without heaviness. The real standout is the pistou: a fresh, garlicky basil sauce that brings brightness and depth to each spoonful.

This is a soup you can enjoy year-round by switching up the vegetables—think zucchini and green beans in summer, or kale and carrots in winter.

Ingredients That Make Spring Pistou Soup Shine

Leeks: Offer a mild, sweet onion flavor that enhances the aromatic base.
Celery: Adds a subtle bitterness and satisfying crunch.
Garlic: Essential for deep, savory flavor in both the soup and the pistou.
Russet Potatoes: Provide creamy texture and body to the soup when mashed slightly.
Fresh Thyme: Lends earthy, floral notes.
Herbs de Provence: A fragrant blend that infuses the soup with classic French flavors.
Salt & Black Pepper: Season and balance all the fresh ingredients.
Dry White Wine: Deglazes the pan and adds acidity and depth.
Vegetable Broth: The flavorful foundation that carries all the ingredients.
Cannellini Beans: Add protein, creaminess, and fiber.
Spinach: Wilts into the soup for a touch of color, freshness, and nutrition.
Lemon Juice: Brightens the flavors and enhances the pistou.

Pistou Sauce Ingredients

Garlic: Builds the pungent, savory base.
Sea Salt: Helps break down the basil and balance the sauce.
Fresh Basil Leaves: The hero ingredient, bursting with sweet, peppery freshness.
Extra-Virgin Olive Oil: Binds everything into a smooth, luscious sauce.
Lemon Juice (optional): Adds brightness and acidity.

Ingredient Swaps and Customizations

Beans: Swap cannellini for navy beans, great northern, or even chickpeas.
White Wine Substitute: Use additional vegetable broth or water for an alcohol-free version.
Pistou Alternatives: Store-bought pesto, arugula pesto, or sun-dried tomato pesto offer unique flavor twists.
Add Pasta: To make it heartier, stir in cooked gluten-free or regular pasta.
Other Spring Veggies: Try carrots, asparagus, or radishes for added crunch and color.

How to Make Spring Pistou Soup Step-by-Step

Sauté the Base
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add sliced leeks, celery, garlic, diced potatoes, thyme, herbs de Provence, salt, and pepper. Cook for about 15 minutes, stirring occasionally, until the vegetables soften and the leeks become translucent.
Deglaze with Wine
Increase to medium-high heat and pour in the white wine. Scrape up any browned bits from the pot’s bottom with a wooden spoon. Simmer for 3–4 minutes until the wine has mostly evaporated.
Simmer the Soup
Add the vegetable broth and cannellini beans. Bring the soup to a boil, then reduce to a simmer. Let it cook for 10–12 minutes until the potatoes are fork-tender.
Thicken the Soup
Use a potato masher or large spoon to mash some of the potatoes and beans in the pot. Alternatively, pulse a few times with a hand blender for a chunkier consistency. Let the soup simmer for another 5 minutes.
Add Greens and Finish
Turn off the heat and stir in the spinach and lemon juice. Let the spinach wilt into the soup. Adjust seasoning with salt and pepper to taste.
Make the Pistou
In a mortar and pestle (or food processor), mash the garlic and salt into a paste. Add basil leaves and continue to mash until a thick green paste forms. Gradually mix in the olive oil until smooth and saucy. Add a squeeze of lemon juice if desired.
Serve
Ladle the soup into bowls and top each with a generous spoonful of pistou. Serve with crusty bread, gluten-free toast, or herby croutons.

Tricks for the Best Spring Pistou Soup

Don’t skip the pistou—it transforms the soup from simple to spectacular.
Mash thoughtfully—breaking down some potatoes and beans adds creaminess without cream.
Use fresh herbs for the most aromatic experience.
Adjust texture—a quick blend with an immersion blender offers a smoother mouthfeel.
Store pistou separately if saving leftovers to maintain its bold flavor and color.

What to Serve With Spring Pistou Soup + Easy Variations

Perfect Pairings

Rustic gluten-free bread or dinner rolls
Cheesy scones or savory muffins
Side salad with lemon vinaigrette

Tasty Variations

Add cooked pasta (elbow, shells, or ditalini) for a heartier meal
Use kale or chard instead of spinach in cooler months
Spice it up with a pinch of red chili flakes
Use roasted garlic in the pistou for a milder, sweeter twist

Storage Notes

Store soup and pistou separately in the fridge for up to 4 days
Freeze soup without pistou for up to 2 months
Pistou can be frozen in ice cube trays and used for other dishes like pasta or grilled veggies

A French Classic Made Seasonal

Spring Pistou Soup is the perfect bridge between seasons. It’s comforting like a winter stew but light, herbaceous, and fresh enough for spring. The basil pistou takes it to another level, adding punch and complexity that complements the creamy beans and potatoes. Whether you’re making it for a weeknight dinner, a special gathering, or a cozy Sunday lunch, this soup brings French charm and springtime freshness straight to your bowl.

Conclusion

Spring Pistou Soup is more than just a seasonal dish—it’s a flavorful fusion of comforting ingredients and fresh spring produce that embodies French-inspired simplicity at its best. The combination of creamy potatoes, tender beans, and a bright basil pistou creates a satisfying, balanced meal perfect for any day of the week. Whether you’re aiming to eat healthier, cook more plant-based meals, or just want to try something new, Spring Pistou Soup offers a delicious, adaptable solution that will quickly become a favorite at your table.

Frequently Asked Questions

Can I make Spring Pistou Soup ahead of time?

Absolutely! Spring Pistou Soup is an excellent make-ahead meal. Prepare the soup as instructed but store the pistou sauce separately. When ready to serve, reheat the soup on the stove and stir in the pistou just before serving to maintain its vibrant flavor and color. This soup also freezes well—just omit the pistou and add it fresh when reheating.

What can I use if I don’t have fresh basil for the pistou?

If you’re out of fresh basil, you can substitute with arugula for a peppery twist or spinach for a milder flavor. Store-bought pesto also works in a pinch. Just note that pesto often contains nuts and cheese, which differ from traditional pistou but still provide a delicious herbal topping for the soup.

Is Spring Pistou Soup suitable for vegan or gluten-free diets?

Yes, this recipe is naturally gluten-free and easily vegan. Ensure your vegetable broth is gluten-free (most are, but always check the label), and skip the cheese in any pesto variation to keep it vegan. The soup contains no dairy, meat, or gluten-containing grains, making it an inclusive choice for various dietary needs.

More Relevant Recipes

Creamy Tomato Soup Recipe: This classic soup is rich and comforting with a velvety texture and bright tomato flavor, making it a perfect cozy pairing or alternative to Spring Pistou Soup. It’s also simple and quick to prepare, ideal for weeknight meals.
Easy Healthy Vegetable Frittata: Packed with seasonal vegetables and herbs, this vegetable frittata echoes the fresh flavors of Spring Pistou Soup. It’s a wonderful vegetarian option that works well for breakfast, lunch, or a light dinner.
Rustic Roasted Winter Vegetable Chowder: This hearty chowder is a robust seasonal counterpart to Spring Pistou Soup, filled with roasted root vegetables and herbs. It’s an excellent choice for colder months when you crave warmth and depth of flavor.

Spring Pistou Soup – Easy Recipe with Fresh Herbs

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