Soupe au Pistou

Soupe au pistou is the sunshine soup of Provence: a hearty vegetable and bean soup finished with a vivid basil pistou, the French cousin of pesto. It tastes of summer gardens and is wonderful served warm or at room temperature.

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

Servings

4 servings

Calories

380

Ingredients

• 2 courgettes, diced
• 2 carrots, diced
• 2 potatoes, diced
• 200 g green beans, cut into pieces
• 400 g canned cannellini beans, drained
• 1 onion, chopped
• 2 garlic cloves, minced
• 1.5 litres vegetable stock
• 100 g small pasta (such as orzo)
• 2 tablespoons olive oil
• 1 large bunch fresh basil
• 2 garlic cloves, for the pistou
• 50 g grated Parmesan
• 60 ml olive oil, for the pistou

Instructions

1. Heat the olive oil in a large pot and soften the onion and garlic.
2. Add the carrots, potatoes and stock, and simmer for 15 minutes.
3. Add the courgettes, green beans and cannellini beans, and cook for 10 more minutes.
4. Stir in the pasta and cook until tender.
5. Blend the basil, garlic, Parmesan and olive oil into a smooth pistou.
6. Season the soup with salt and pepper.
7. Serve the soup hot, with a generous spoonful of pistou swirled into each bowl.

Pro tips

• Do not stir the pistou into the whole pot; each person adds their own.
• Use the freshest basil you can find for the brightest flavour.
• The soup is even better the next day, once the flavours have mingled.
• Add the pasta just before serving so it stays firm.

Frequently asked questions