Go Back
Bowl of traditional French Soupe au Pistou garnished with fresh herbs and vegetables.

Soupe au Pistou

This Traditional French Soupe au Pistou is a cozy, hearty soup made with fresh vegetables, white beans, and a vibrant basil pistou, perfect for meal prepping and comforting dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: French, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 2 tablespoons Olive oil
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced (start with 1 clove) Add more if you love it
  • 2 medium Carrots, diced
  • 2 stalks Celery, diced
  • 1 medium Zucchini, diced
  • 1 cup Green beans, trimmed and cut
  • 2 cups Tomatoes (fresh or canned), diced
  • 1 can White beans, rinsed Canned is fine
  • 4 cups Vegetable broth or water Plus salt to taste
  • 1 cup Small pasta (optional) Little shapes like ditalini or small shells are common
Pistou Ingredients
  • 1 bunch Fresh basil A big handful, or two
  • 1 clove Garlic Start with 1 clove, add more if you love it
  • 2 tablespoons Olive oil
  • 1/4 cup Grated Parmesan Optional, but recommended
  • to taste Salt

Method
 

Cooking the Soup
  1. In a big pot, warm olive oil over medium heat.
  2. Add chopped onion, carrot, and celery. Cook for a few minutes until fragrant.
  3. Add garlic, zucchini, green beans, and tomatoes. Stir well.
  4. Pour in the vegetable broth and bring to a gentle boil.
  5. Lower heat to a steady simmer and add the white beans. Simmer until vegetables are tender.
  6. If using pasta, add it toward the end of cooking to avoid it becoming mushy.
Making the Pistou
  1. In a bowl or food processor, mash or blend the fresh basil and garlic with olive oil.
  2. Stir in grated Parmesan if using, and taste for salt.
Serving
  1. Serve the soup hot and let everyone add pistou to their own bowl.
  2. Mix it in right before eating to enhance the flavors.

Notes

Pistou can be made ahead and stored separately from the soup for optimal freshness. It can also be frozen in ice cube trays for easy portioning later.