Vegetable Soup with Pistou


  • 1 cup dried cannellini (white kidney beans)
  • 1 pound small red-skinned potatoes, quartered
  • 2 leeks (white and pale green parts only), thinly sliced
  • 2 large carrots, peeled, chopped
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 1/2 pound green beans, trimmed, cut into 1-inch pieces
  • 2 medium zucchini, chopped
  • 1 cup farfalle (bow-tie pasta)

Recipe Preparation

  • Combine 4 cups water, beans, onion and 2 garlic cloves in heavy large pot. Bring to boil. Reduce heat. Cover; simmer until beans are just tender, stirring occasionally, about 55 minutes.

  • Add 6 cups water, 4 garlic cloves, potatoes, leeks, carrots, tomatoes with juices, half of green beans, half of zucchini, thyme and bay leaf. Cover; simmer until vegetables are tender, stirring occasionally, 30 minutes.

  • Add pasta to soup. Simmer 12 minutes. Add remaining green beans and zucchini to soup. Simmer until pasta is just cooked through but still firm to bite, about 5 minutes longer. Season to taste with salt and pepper. Ladle soup into bowls. Spoon 1 tablespoon Pistou atop each. Pass remaining Pistou separately.

Nutritional Content

Calories (kcal) 547 15 Fat (g) 8 Saturated Fat (g) 45 Cholesterol (mg) 80 Carbohydrates (g) 15 Dietary Fiber (g) 27 Protein (g) 477 Sodium (mg)Reviews Section

Pistou Soup – French vegetable soup (Soupe au Pistou)

Pistou Soup is a Provencal summer vegetable soup, served with aromatic Pistou – French sauce made with fresh basil, olive oil, garlic, and Parmesan cheese. This is one of the best vegetable soups I’ve ever had. You can easily modify this recipe, by adding any vegetables you have available. Then swirl in the aromatic basil sauce into the soup – amazing!

If you’re looking for more summer French recipes, check out my ratatouille recipe – French summer vegetable stew.

Recipe Summary

  • Pistou:
  • 1/2 teaspoon salt
  • 2 garlic cloves, peeled
  • 1 cup basil leaves
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • Soup:
  • 2 cups halved grape tomatoes (about 1 pint)
  • 2 tablespoons garlic, thinly sliced, divided
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • Cooking spray
  • 2 tablespoons olive oil
  • 3 1/2 cups chopped onions
  • 2 cups chopped peeled sweet potato
  • 1 cup chopped carrots
  • 3 thyme sprigs
  • 1 bay leaf
  • 2 (15-ounce) cans small white beans, drained and rinsed
  • 3 cups fat-free, less-sodium chicken broth
  • 2 cups water
  • 2 cups (1/2-inch) cut green beans (about 8 ounces)

To prepare pistou, combine 1/2 teaspoon salt and 2 garlic cloves in a food processor process until minced. Add basil process until finely chopped. Add 1 1/2 tablespoons oil and lemon juice, process until blended. Set aside.

To prepare soup, combine tomatoes, 2 teaspoons garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl toss well. Coat a foil-lined baking sheet with cooking spray. Spoon tomato mixture onto baking sheet. Bake at 400° for 15 minutes. Set aside.

Heat oil in a Dutch oven over medium heat add 4 teaspoons garlic and onions. Sauté 10 minutes, stirring frequently add remaining 1/8 teaspoons of salt and pepper. Add sweet potato, carrots, thyme, and bay leaf sauté 10 minutes, stirring frequently. Add white beans cook 5 minutes, stirring occasionally. Add broth, water, and green beans simmer 15 minutes or until beans are tender. Discard bay leaf and thyme sprigs. Stir in pistou and tomato mixture.

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Read the suggestions and made modifications with ingredients on hand: Doubled the recipe Substituted 1 pkg frozen baby lima beans for edamame Substituted bay leaves for thyme Used vegetable broth instead of water Added one can of cannellini beans Added more salt The pistou is heartier than pesto due to the Gruyère cheese, and a single batch was more than enough.

So happy, finally got this soupe au pistou to my liking. Been trying for years. Thank you, Epicurious. 3 forks b/c had to do some tweaks. Doubled recipe. Used 4c vegetable broth to 8c water, will use more br0th in future. Deglazed large pan after sauteeing, with dry vermouth. Dropped parmesn rind into soup pot. Used 3 cans of beans (canellini, dark red kidney, butter beans) instead of edamame. Swirled 1T pesto into soup per serving, as I reheated. Then added another T at table. Confession: I used store bought pesto, but the fanciest one available at the store. Cost around $8, but was worth it. The soup was even better the second day.

This soup, as written, was a bit bland. I read several reviews while it was boiling, and wanted to give it a fair taste before making any adjustments. I ended up adding a hefty squeeze of anchovy paste, a tablespoon of chicken bullion paste, and a cup of (cooked) cannelini beans and that greatly improved it. I will make it again, starting with those improvements from the beginning!

Very bland. My children would not eat the soup. Perhaps if there was some vegetable boullion.

We loved this soup. An excellent, hearty meal good for a chilly evening. I cooked the pasta separately so it wouldn't soak up too much of the broth, added about a cup of canned corn, used frozen green beans, and doubled the pistou recipe. It could stand up to at least double the garlic if you fancy that.

Forgot to add that the reheated soup was terrific tossed in the blender for a quick puree! Smooth and creamy!!

I didn't have leeks or celery so I added onion for a little more flavor. I also omitted the pasta for less carbs. I used garlic, carrot, thyme, green beans, zucchini, and potatoes from my own garden. I also subbed chicken stock for the water. The soup, just to that point, was pretty good. The pistou was fabulous and a big hit with everyone that tried it. I used all fresh ingredients from my garden and subbed parmesan reggiano for the Gruyere. I did add a bit too much salt since the cheese was salty enough, live and learn. It worked so well in the soup! I also served it spread on toasted baguettes with sliced tomatoes. The kids loved it! The next morning I tossed some with pasta for my son's lunch box. Yumm!

Deeeliscious! We all loved it and so healthy.

This soup was delish. We added some cannelloni beans and used chicken stock. We also used some plain yogurt on top with the pistou. Next time I'm going to drop a piece of grilled fish in the middle. Yum.

Following other reviewers' advice, I used chicken stock instead of water. I don't like swiss chard so substituted spinach and couldn't find edamame, so used petit pois. Also modified the cooking adding the spinach and petit pois as the very end so they didn't overcook. Forgot to add the gruyere, but it was still a very tasty, healthy soup. Will definitely make again for a special occasion.

I thought this was very good. I used homemade chicken broth after reading some of the reviews that said it was kind of bland. I also added mushrooms in the step with the zucchini and substituted a marinated bean trio (garbanzos, kidneys and canellinis) for the edamame. I didn't have thyme so I used a bay leaf and had some aged gouda that I used in place of the gruyere in the pistou. It is a very healthy spring soup that I would make again. The pistou is awesome and Iɽ definitely use that in pasta in the future.

After reading the reviews, I went ahead and substituted chicken stock for half of the water called for and it came out great. I substituted fresh spinach for the chard and it was just fine. I suggest adding the zucchini with the pasta so it does not get too soggy with the boiling. My husband and I ate all of this soup in a week! Fantastic! Also, the pistou (pesto) was fabulous with the bread.

The reviews are right, this is a pretty mild soup. It needed a lot of salt. I usually use less than half the salt in a recipe and then add more at the table if needed, mostly, I don't have to add any but, for this i needed to add a lot. The only other change I made was to use store bought pesto and blend it with the tomato because the basil just isn't looking that good right now. I used the edamame and we liked them.

I know its a provencal soup but jeez was it bland. It's not bad just a little too simple for my tastes. I'm hoping it improves on the second day because I've got a lot of leftovers. Served with sourdough with melted gruyere on top.

Soupe au Pistou SELF Dec 2001 was much better much better and more authentic.

excellent the kids loved it and the pistou was great. great and hearty dish for winter.I would substiture the pasta with white beans as pasta tends to get "soggy"

I followed this recipe pretty much exactly (except I used red chard and almost doubled the leek) and the soup is wonderful, somehow hearty and delicate at the same time. As far as all the complaints it needed more this or that, or things substituted in or out: geez, let its flavor be - it's a Provençal soup, not an Italian one!

I love this soup. I like to add all of the pistou to the pot, as opposed to swirling some into each bowl, and then season the soup: it needs way more salt and pepper than the recipe would have you add. (And it's even better the next day!)

Good base for a soup, but not enough "wow" factor without some tweaking. I swapped 3 roasted chicken breasts for the edamame, and used chicken stock instead of water. Added maybe an extra 2 handfuls of the chard leaves (I had lots). I pureed a charred, seeded serrano in with the pistou. Such a nice change from the normal chicken vegetable soup. Will make again.

Really loved this - would have given it 3 1/2 stars if I could. Only changes I made: used spinach instead of chard and omitted the edamame. Probably should have stuck with the chard, it would have been a better texture than spinach. The pistou is lovely!!

We found this to be very bland, despite using additonal garlic. My families comments: too many potatoes in relation to the pasta, Edamame was not a positive addition. Boring.

If you love pasta alla genovese, you'll really enjoy this soup! Great recipe.

This recipe was a hit with my family(including my 5 and 3 year olds). I took another reviewer's advice and doubled the leeks as well as used chicken stock rather than water. There's a fair amount of prepping, but it's well worth it.

A very good soup. Fresh, earthy, and herbaceous flavors. I added more garlic and an extra half teaspoon of salt. I would not skimp on the leeks. Letting the vegetables caramelize helps to build the flavor of the broth. The pistou really brought it all together. Makes a nice healthy dinner. Took me longer than the 40 minutes to prep and cook.

Recipe Summary

  • 3 quarts vegetable broth
  • 2 cups water
  • 2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces
  • 4 zucchini, cut into small cubes
  • 3 carrots, cut into bite size pieces
  • 4 potatoes, cut into bite sized pieces
  • 1 bunch basil, leaves picked from stems
  • 10 cloves garlic, minced
  • 3 tomatoes, chopped
  • ½ cup olive oil
  • 1 teaspoon salt
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15.5 ounce) can white beans, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (8 ounce) package spaghetti, broken into 2-inch pieces
  • ½ cup shredded Gruyere cheese
  • ½ cup grated Parmesan cheese

Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.

Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped set aside.

Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.

Rustic vegetable soup with rye croutons and parsley-savory 'pistou'

One of the best dinners that you can make with the vegetables you probably already have on hand doesn’t even require a pot of boiling water. Just a pot of simmering water.

It’s rustic, beautiful vegetable soup, and if you think that means a pull-out-your-biggest-pot, throw-everything-in-at-once, bring-it-all-to-a-rolling-boil affair, then a new world of soup-making awaits you. It’s much more nuanced, yet still incredibly easy to prepare.

One of the most important things that I’ve come to realize about vegetable soup is that the vegetables are not boiled -- they’re more like poached. (It seems so obvious, especially since the same basic principle is applied to making meat stock so that it doesn’t get cloudy, but for me, it was a light-bulb moment.) For most of the cooking time, the water is barely even simmering. It’s hot, and there’s steam coming from the pot, and the water bubbles only occasionally. It’s what the French call not “simmering” but “shivering.”

The result is that the vegetables maintain their integrity their taste and textures are fresh and distinct. Aromas and flavors are gently coaxed from the vegetables. (And the peels don’t come away from the potatoes. I hate it when that happens.)

Instead of soup being a last resort to use up whatever vegetables are sitting in the refrigerator going to waste, it is a way to respect vegetables and to bring out the best in them. Once I got that into my head, I wanted to make vegetable soup all the time.

That soup also happens to be one of the most improvisational dishes in the universe is a bonus. It means that it doesn’t require a lot of forethought -- no need to go down a precise checklist of ingredients while you’re at the store. Use whatever catches your eye at the market -- chard, rutabaga, purple-top turnips, you name it. But even if you have only onions, garlic, potatoes, carrots, some herbs, you’ve got soup.

And though soup often is considered an appetizer, a soup full of vegetables makes an excellent main course -- especially when it’s finished with a dollop of garlic-herb paste that you swirl into the soup, which gives it a big exclamation point of flavor and color. Add a few fat cubes of croutons that have been crisped in garlic- and herb-tinged olive oil or butter, and you have a fragrant, filling, comforting dinner in a bowl.

Another integral soup lesson learned is that you make it in stages its ingredients don’t get dumped simultaneously into one big pot.

It cooks fairly quickly (in less than 30 minutes), so you don’t have to feel obligated to make a pot of soup big enough to feed an army, but it does keep well, covered and refrigerated.

Aromatic vegetables are key, as these are the flavor base for soup -- mainly onions and garlic, but to these you can add leeks, fennel, diced carrots or celery. These are cooked slowly in a little fat for vegetable soup, olive oil is great. (But if I happen to have cured pork around -- bacon, pancetta, prosciutto -- I’m going to use it unless vegetarians are invited for dinner. It adds flavor and renders some of its own fat.)

Season the soup in stages. A little salt and pepper added to the aromatics goes a long way. (Add a bit more once the liquid is poured in. And once the soup is finished, you can adjust the seasoning to taste.)

Add herbs -- fresh, woodsy herbs that are just waiting to be put into soup, such as rosemary, thyme, savory, marjoram.

A bouquet garni of herbs tied together with kitchen string is a good idea, but you also can drop in a couple of sprigs of one type of herb if that’s all you have, along with a bay leaf.

A vegetable soup is sort of like an ensemble cast. Every vegetable’s a principal player, but each gives a different performance. Some work better together than others. And there are some whose on-set behavior or tendency to chew up the scenery mean you shouldn’t give their agents a call.

Potatoes and winter squashes can ground a soup, their starchiness giving the soup heft. Carrots are solid too, and lend their sweetness. Celery is an excellent aromatic and has a savory, almost salty note.

Be careful of distinct, strong flavors, such as asparagus, some mushrooms and cilantro. Be really careful about most cruciferous vegetables (cabbage, broccoli, Brussels sprouts) because they have strong flavors and take a long time to cook, so they can take over a soup. (One exception for me is rutabaga, because I love its texture and earthy flavor.) Avoid red beets because their color bleeds, but white beets are available at farmers markets.

Summer tomatoes can transform a soup, adding their bright acidity and color in winter, substitute canned. Leafy greens are great, even the cruciferous kind (such as kale) since they don’t cook long.

Not all vegetables cook in the same amount of time. And they should be cut into uniform pieces, so that they cook evenly. Potatoes and carrots are hard and dense, so those go in first. (Potatoes usually take about 20 minutes to cook.) Beets too.

Vegetables that are less dense, such as crisp-textured turnips and rutabaga, I’ll put in after the water has come to a simmer and then been turned all the way down to “shiver” over low heat.

Any greens -- kale, chard, beet greens -- go in during the last five minutes of cooking.

It’s probably sacrilege to call everything that I put into the herb-garlic paste that gets added to my soup a pistou, but that’s where the idea comes from.

Traditionally, it’s basil, garlic and olive oil, pounded in a mortar. But I’ll shamelessly use just about any combination of herbs and/or greens to make it -- parsley, mitsuba, sage, arugula, even a little chard -- and I’ll do it in the food processor (and add a little mustard for its complex pungency). Sometimes it’s creamy like a pistou or a salsa verde, sometimes it’s drier, like a gremolata.

However you make it, it’s perfect in soup, the raw garlic mitigated by the heat of the broth and the herb sauce brightening the whole dish. It swirls into the soup, the flecks of herbs dispersing their way across the bowl of earthy, delicious vegetables. It’s genius.

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A classic combination, together potato and leek makes a tasty, creamy soup that's perfect for lunch on a crisp, cold day. Serve with croûtons and fresh herbs.

French for "rust", bright-orange-coloured rouille is a thickened capsicum and chilli-flavoured mayonnaise-like sauce often used stirred into, or as a garnish for, Provençal soups and stews.

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A smooth and creamy soup packed full of zest and spice, served with a dollop of cinnamon cream.

Turn the traditional vegetable stew into a tasty soup and elevate it with a fresh basil pistou.

This Mexican-style corn soup is delicately spiced with garlic, chilli and cumin. The crunchy tortilla strips and jalapeños sour cream are both moreish, so make sure to have plenty on hand.

Vegetable Soup with Pistou

This chunky vegetable soup with pistou is a staple in our house. The pistou is made with sun-dried tomatoes, and adds an incredible flavor to the base soup.

My father and I have had a 30-year debate about the virtues of chunky soups versus blended soups. We have agreed to disagree and acknowledge that there is room for both.

Scott prefers chunky soups over blended soups, and this vegetable soup with sun-dried tomato pistou is his favorite. We switch up the pistou and the vegetables every week, but this is the soup we like the best. Scott is so obsessed with semi-dried tomatoes that mum and dad bubble-wrap jars and pack them in their suitcase when they come to stay. It’s really difficult to find them in America.

This soup is like my little white t-shirt that I use all the time is never the star attraction. I decided it was time this soup had it’s moment in the spotlight!

This pistou soup is simple, super healthy, and bursting with flavor. Those of you who are wondering, “what is pistou?” you are not alone. Pesto or pistou is basically the same thing.

Pistou is a cold sauce made out of crushing basil, garlic and olive oil in a mortar and pestle. This simple rustic sauce originated in Italy and parts of France, and later versions included cheeses like parmesan which was very similar to what we think of as pesto today. I’ve taken this general idea and made a vegan pesto out of sun-dried tomatoes and macadamias. It might not be very traditional, but it tastes downright fabulous!

A dollop of pistou or pesto is one of the quickest ways to inject a huge burst of flavor to an otherwise bland bowl of vegetable soup. Just throw together any leftover veggies you have crying out in the fridge and simmer them in some broth with some herbs. Stirring in some pistou transforms the simple into something sublime.

For presentation purposes it’s best to serve this soup by placing a dollop of pistou in the bottom of the bowl, and ladle the soup over the top. Allow your guests to mix it in themselves lest you appear to be serving up bowl of vomit. Gross, but, you’ll see what I mean when you mix it together!

This may not be the prettiest soup I’ve shared, but this vegetable soup with pistou sure is tasty.

Watch the video: Σούπα μινεστρόνε Επ. 24. Kitchen Lab TV. Άκης Πετρετζίκης (January 2022).