Traditional Soupe au Pistou

Name: Traditional Soupe au Pistou
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tbsp olive oil; 100 g pancetta (diced); 1 large onion (chopped); 2 cloves garlic (minced); 2 carrots (diced); 2 zucchini (diced); 1 leek (sliced thin); 400 g canned diced tomatoes (with juices); 1 l vegetable stock; 250 g green beans (trimmed and chopped); 1 cup small pasta (such as ditalini); 400 g canned white beans (drained and rinsed); Salt and pepper (to taste); 1 bunch basil leaves (fresh, about 1 cup packed); 3 cloves garlic; 100 ml olive oil; 50 g Parmesan cheese (grated)

60 min 6 servings Medium

All Recipes

A hearty Provençal soup brimming with vegetables and infused with a fragrant basil sauce known as pistou.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Soupe au Pistou is a classic Provençal dish that celebrates the flavours of the Mediterranean. This comforting soup is a vibrant mix of seasonal vegetables, beans, and pasta, all brought together with a generous dollop of pistou—a fragrant basil, garlic, and olive oil sauce similar to pesto. Originating from the Provence region of France, soupe au pistou is traditionally served during the summer months when basil is plentiful. However, its warm and comforting nature makes it a delightful dish year-round. Each spoonful offers a taste of sunshine and a comforting embrace from the French countryside.

Ingredients

Servings

For the Soup

For the Pistou

Instructions

Cook the pancetta

In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes.

Pro tip: Ensure pancetta is evenly browned for best flavour.

Sauté vegetables

Add the chopped onion and minced garlic to the pot with the pancetta. Sauté until the onion is translucent, about 3 minutes. Stir in the carrots, zucchini, and leek, cooking for another 5 minutes.

Pro tip: Cut vegetables evenly to ensure they cook at the same rate.

Add tomatoes and stock

Stir in the canned diced tomatoes with their juices and the vegetable stock. Bring the mixture to a boil.

Simmer the soup

Reduce the heat to low and add the green beans. Simmer the soup for 20 minutes, stirring occasionally.

Pro tip: This allows the flavours to meld beautifully.

Cook the pasta

Add the pasta and white beans to the soup. Continue to simmer until the pasta is cooked al dente, about 10 minutes.

Pro tip: Check the pasta's doneness by tasting a piece.

Prepare the pistou

While the soup is simmering, make the pistou. In a food processor, blend the basil leaves, garlic, and olive oil until smooth. Stir in the grated Parmesan cheese.

Pro tip: For a smoother pistou, add more olive oil.

Season and serve

Season the soup with salt and pepper to taste. Serve hot, adding a generous spoonful of pistou to each bowl just before serving.

Pro tip: Finish with extra Parmesan for added richness.

💡

Tips & Tricks

<ul><li>Use fresh, in-season vegetables for the best flavour.</li><li>Prepare the pistou just before serving to preserve its vibrant colour and aroma.</li><li>This soup can be made ahead and tastes even better the next day.</li><li>For a vegetarian version, simply omit the pancetta.</li></ul>

Serving Suggestions

Serve your soupe au pistou with a crusty baguette or some artisan bread for dipping. This soup pairs beautifully with a light white wine, such as a Sauvignon Blanc, which complements the fresh basil and vegetable flavours. Soupe au pistou can be stored in an airtight container in the refrigerator for up to three days. The flavours deepen over time, making it an excellent make-ahead dish. Reheat gently on the stove, and add fresh pistou just before serving.

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