Soupe au Pistou is a classic Provençal soup from the South of France that beautifully captures the flavors of Mediterranean cuisine. This hearty vegetable soup is infused with a rich basil pesto, or pistou, which is similar to Italian pesto but without pine nuts. Bursting with fresh summer vegetables like zucchini, tomatoes, green beans, and a mix of white beans, this soup is both comforting and light. It’s traditionally enjoyed in late summer and early autumn when the produce is at its peak. What sets Soupe au Pistou apart is the final addition of the vibrant pistou, made with fresh basil, garlic, and olive oil, which is stirred in just before serving, giving the soup a fresh and aromatic lift.
Ingredients:
- For the Soup:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 medium zucchinis, diced
- 2 medium potatoes, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup canned white beans (such as cannellini or Great Northern beans), drained and rinsed
- 4 large ripe tomatoes, peeled and diced (or 1 can of diced tomatoes)
- 8 cups vegetable or chicken broth
- 1 cup small pasta (such as ditalini or orzo)
- Salt and pepper to taste
- For the Pistou:
- 2 cups fresh basil leaves, packed
- 3 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions:
- Prepare the Soup:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic and sauté until fragrant and translucent, about 5 minutes.
- Add the diced carrots, zucchinis, potatoes, and green beans. Cook, stirring occasionally, for 5-6 minutes until the vegetables start to soften.
- Stir in the diced tomatoes and cook for another 2-3 minutes. Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
- Add the white beans and pasta to the soup. Continue to cook for an additional 10-12 minutes, or until the pasta is al dente. Season with salt and pepper to taste.
- Make the Pistou:
- While the soup is cooking, prepare the pistou. In a food processor, combine the basil leaves, garlic cloves, and grated Parmesan. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth paste. Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and stir in a generous spoonful of pistou just before serving. Alternatively, serve the pistou on the side for guests to add as desired.
- Garnish with extra grated Parmesan if you like.
This soup is best enjoyed with crusty bread, making it a delightful meal for cooler evenings. The combination of warm vegetables and aromatic pistou makes Soupe au Pistou a delicious celebration of Provençal flavors.
