Cooking Lucid
Soupe au Pistou
Provençal vegetable soup finished with pistou — a garlicky basil sauce similar to pesto. Light, fragrant, and the taste of summer in the south of France.
Prep 20 min
Cook 35 min
Total 55 min
Serves 8
Ingredients
Step 1 — Soup
- 2 tbsp olive oil
- 1 onion (diced)
- 2 leeks (sliced, white part)
- 2 carrots (diced)
- 2 zucchini (diced)
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 cup green beans (cut)
- 1 cup small pasta (ditalini or elbows)
- 1 can (14 oz) cannellini beans (drained)
- Salt and black pepper
Step 2 — Pistou
- 2 cups fresh basil leaves
- 4 garlic cloves
- ½ cup olive oil
- ½ cup Parmesan (grated)
- Salt
Instructions
- 1
Simmer the soup
Heat olive oil in a large pot. Sauté onion, leeks, and carrots 5 minutes. Add zucchini, tomatoes, and broth. Simmer 20 minutes. Add green beans and pasta; cook until pasta is tender, 8–10 minutes. Stir in cannellini beans; season.
- 2
Make the pistou
Blend basil, garlic, olive oil, Parmesan, and salt until smooth. Or pound in a mortar and pestle for a more rustic texture.
- 3
Serve
Ladle soup into bowls. Stir a generous spoonful of pistou into each bowl at the table — never boil the pistou or it loses its bright flavor. Serve with crusty bread.
Nutrition per serving: 280 cal · 10g protein · 32g carbs · 14g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
