Soupe au Pistou - the definitive Soup of the South of France - is one of my favorites and a classic of French Riviera and Provençale Cuisine. A vegetarian soup full of hearty beans, delicious vegetables and flavorful basil.
Similar to a Minestrone Soup, but without the tomato base. The perfect meal in a bowl and an ideal meal prep to get you through the week.
Not to be confused with "Pesto" , "Pistou" soup is a hearty yet refreshing bean soup packed with summer vegetables, pasta and yes, LOTS of basil. The Pistou Sauce will become your new favorite condiment - you will want to serve it on everything!
Great for Meal Prepping the week
Those who follow my instagram know that I love my soups, regardless of the season. I love making a BIG pot and portion it out to eat for the rest of the week; I then freeze the leftovers. As a working mom with 2 kids, anything I can do to make multiple healthy meals at once is a huge time saver. A reheated bowl of hearty, homemade soup, like Soupe au Pistou, is one of the best meals when you need something quick.
J'Adore! Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Ingredients:
Cooking time: two hours. Best to make it on a morning when you are doing other things around the house - there is lots of simmering time. The time can be cut down significantly if you use canned beans.
- 3 cups dry white beans (soaked overnight) Cranberry beans are ideal but if you can't find them White Lima beans work very well. If you are using canned beans no need to soak them overnight.
- 4 cloves of Garlic
- 3 shallots or one white onion
- 2 branches of fresh thyme ( I used lemon thyme - so yummy!)
- olive oil
- 1 teaspoon sea salt
- 5 carrots
- 4 big yellow potatoes or 8-10 new potatoes
- 2 cups green beans
- 5 zucchinis ( I mixed green and yellow)
- 3 tomatoes
- 2 cups elbow pasta or small shape pasta
For the garnish
- 1 big bunch of basil (impossible to have too much!)
- 3 tomatoes, diced
- 7 garlic cloves, peeled
- ¾ cup of grated parmesan
- ½ cup of grated hard cheese such as gruyere or Edam
- ½ cup of olive oil
- pinch of fleur de sel
- pinch of black pepper ( 3 turns on the pepper mill)
How to make Soupe au Pistou
For the Soup
Lightly sauté the onions in a large pot ( I love my Le Creuset Caribbean Blue Stock pot) with olive oil. Add the garlic, paying careful attention that it does not burn. Add the white beans and 16 cups of water. Bring to a boil. Add a generous pinch of sea salt and 2 branches of thyme and let simmer for 45 minutes until the beans begin to soften. If you are using canned white beans this process needs only be 25 minutes. This is what creates your vegetable bouillon.
While the bouillon is cooking, chop your tomatoes and zucchinis into little cubes. Peel and chop your carrots and tomatoes into little bite sized pieces as well. Snap the ends off your green beans and dice them into small sections.
Add the diced potatoes and carrots to the bouillon . Cook stirring often for 30 minutes.
Add the tomatoes, zucchini and green beans. Let simmer an additional 30 minutes before adding the pasta: then let simmer for final 15 minutes.
If at any time you need to add more water - do so. The potatoes and the pasta absorb a lot of the liquid. You can also add salt and pepper to taste.
Pistou (make while the soup is simmering):
Best made with a pestle and mortar but a food processor also works well. (I have been using this immersion blender set for over 5 years now - I like that it doesn't take up counter space)
Muddle the garlic cloves to create a paste. Add the basil leaves and a pinch of salt. Pulverize them into a thick paste. Add the olive oil while stirring continuously. Lightly stir in the diced tomatoes, the pepper and the cheese . (do not pulverize again to keep the vibrant green color of the pistou) In the words of Bocuse, the pistou should have the consistency of thick cream. If it is too thick, dilute with some of the vegetable bouillon from the soup.
Once the Soup is cooked (test that the white beans are done), remove the branches of thyme from the pot and serve into individual bowls. Grate parmesan on each bowl and serve with a spoon full of Pistou. Add some basil leaves to garnish if you wish. (Le Chef's Wife tip: If you run out of time or will to make the Pistou - use a spoonful of pesto out of a jar. Not the same thing but the desired outcome is pretty similar and honestly, good enough...)
I served our Soupe au Pistou with a fresh baked baguette (that I made while the soup was cooking - here is the recipe for an easy to make baguette) and a wheel of goat cheese. This makes for a beautiful lunch on its own.
French Riviera Cuisine
I first tried Soupe au Pistou at my husband's grandmother's house for lunch in Toulon, France. Mamie Pierrette is a master at the multi-course weekend lunch and makes the most amazing meals out of her tiny kitchen. She had gone down to the market on Cours Lafayette that morning and had picked up fresh green beans that had inspired her to make the soup. Served with a crusty baguette and a wheel of fresh goat cheese, the soup brings me back to the French Riviera every time I eat it.
Vegetarian meal in a bowl
There are multiple versions of Pistou, with meat or without meat. This version is the vegetarian one. If you would like to make it with meat, traditionally a ham hock is added to the soup. Sliced Italian sausage is also a great addition.
In my quest of making the most authentic Pistou possible, I referred to two of my favorite French cook books for insiration: Paul Bocuse's "365 Recettes et Terroires de France" and "L'Authentique Cuisine de Provence" by Guy Gedda. Chef Gedda (pictured above) is considered to be the "Pape de la Cuisine Provençal" or "Pope of Provençal Cuisine". (Funny anecdote: Guy was my husband's culinary mentor as a young Chef so they called Le Chef, "Le Petit Prince de la Cuisine Provençal" ).
Frequently Asked Questions about La Soupe au Pistou:
La Soupe au Pistou is a hearty, meal-in-a-bowl soup, made from green beans, white beans, zucchini, summer squash, potatoes, garlic and basil topped with grated parmesan cheese. A classic in French Riviera and Provençale Cuisine
The traditional recipe takes about 2 hours. There is lots of simmering time. You can reduce the cooking time significantly by using canned beans . Another time saver would be to put the potatoes in at the same time as the beans and simmer them together.
Yes, but without the pasta. Pasta absorbs a lot of water and becomes mushy in the freezer. If you are planning to freeze the soupe au pistou, my recommendation is to portion out the soup you want in freezer containers BEFORE you add in the pasta. Let the soup in the freezer containers cool on the counter before freezing for food safety. Then, a few weeks or months later when you are ready to enjoy your Soupe au Pistou, simply bring to a simmer in a sauce pan and add the pasta then. A delicious meal in under 15 minutes!
This recipe is. It can also be made gluten free by using gluten-free pasta or else simply adding a couple more potatoes and removing the pasta from the recipe. This Soupe au Pistou recipe is perfect for meatless mondays.
Scroll down to the recipe card for the full recipe.
I served our Soupe au Pistou with a fresh baked baguette (that I made while the soup was cooking - here is the recipe for an easy to make baguette) and a wheel of goat cheese. This makes for a beautiful lunch on its own.
Bon Appétit!
Le Chef's Wife
Other Le Chef's Wife Recipes You will Enjoy:
Lemon Thyme French Roast Chicken (Poulet Rôti)
Let me know if you are cooking any of my recipes, I love to hear from you!
Mediterranean Branzino Filet Recipe with Vierge Sauce
Bon Appétit,
Le Chef's Wife
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (6 and 4) and I run a marketing company in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this recent Washington Post Article. We were recently featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment here:
I share our home cooking on Instagram, pinterest and tiktok. Sign up for my newsletter to be the first to receive my new recipes and have advance access to cooking classes. I look forward to cooking with you.
Soupe au Pistou Recipe
- Cook Time: 2 hours
- Total Time: 2 hours
- Yield: 8 1x
- Category: soups, starters
- Cuisine: French
- Diet: Vegetarian
Description
La Soupe au Pistou is a hearty yet summery vegetarian bean soup packed with mixed vegetables, pasta and LOTS of basil. The perfect meal in a bowl , ideal meal prep to get you through the week.
Ingredients
Cooking time: two hours. Best to make it on a morning when you are doing other things around the house - there is lots of simmering time. (cooking time can be reduced significantly by using canned beans instead)
- 3 cups dry white beans (soaked overnight) Cranberry beans are ideal but if you can't find them White Lima beans work very well. If you are using canned beans no need to soak them overnight.
- 4 cloves of Garlic
- 3 shallots or one white onion
- 2 branches of fresh thyme ( I used lemon thyme - so yummy!)
- olive oil
- 1 teaspoon sea salt
- 5 carrots
- 4 big yellow potatoes or 8-10 new potatoes
- 2 cups green beans
- 5 zucchinis ( I mixed green and yellow)
- 3 tomatoes
- 2 cups elbow pasta or small shape pasta
For the Pistou: (Basil/garlic garnish to be served on top of the soup at the end)
- 1 big bunch of basil (impossible to have too much!)
- 3 tomatoes, diced
- 7 garlic cloves, peeled
- ¾ cup of grated parmesan
- ½ cup of grated hard cheese such as gruyere or Edam
- ½ cup of olive oil
- pinch of fleur de sel
- pinch of black pepper ( 3 turns on the pepper mill)
Instructions
For the Soup
Chop up the onion and garlic. Lightly sauté in a big soup pot ( I love my Le Creuset Caribbean Blue Stock pot) with olive oil. Add the white beans and 16 cups of water. Add a teaspoon of sea salt and 2 branches of thyme and let simmer for 45 minutes until the beans begin to soften. If you are using canned white beans this process needs only be 25 minutes. This is what creates your vegetable bouillon.
While the bouillon is cooking, chop your tomatoes and zucchinis into little cubes. Peel and chop your carrots and tomatoes into little bite sized pieces as well. Snap the ends off your green beans and dice them into small sections.
Add the diced potatoes and carrots to the bouillon . Let simmer for 30 minutes stirring from time to time.
Add the tomatoes, zucchini and green beans. Let simmer an additional 30 minutes before adding the pasta: then let simmer for final 15 minutes.
If at any time you need to add more water - do so. The potatoes and the pasta absorb a lot of the liquid.
Pistou (make while the soup is simmering):
Best made with a pestle and mortar but a food processor also works well. (I have been using this immersion blender set for over 5 years now - I like that it doesn't take up counter space)
Muddle the garlic cloves to create a paste. Add the basil leaves and a pinch of salt. Pulverize them into a thick paste. Add the olive oil while stirring continuously. Lightly stir in the diced tomatoes, the pepper and the cheese. (do not pulverize again to keep the vibrant green color of the pistou) In the words of Bocuse, the pistou should have the consistency of thick cream. If it is too thick, dilute with some of the vegetable bouillon from the soup.
Once the Soup is cooked (test that the white beans are done), remove the branches of thyme from the pot and serve into individual bowls. Grate parmesan on each bowl and serve with a spoon full of Pistou. Add some basil leaves to garnish if you wish. (Le Chef's Wife tip: If you run out of time or will to make the Pistou - use a spoonful of pesto out of a jar. Not the same thing but the desired outcome is pretty similar and honestly, good enough...)
I served our Soupe au Pistou with a fresh baked baguette (that I made while the soup was cooking - here is the recipe for an easy to make baguette) and a wheel of goat cheese. This makes for a beautiful lunch on its own.
Notes
Does this recipe freeze well?
Yes, but without the pasta. Pasta absorbs a lot of water and becomes mushy in the freezer. If you are planning to freeze the soupe au pistou, my recommendation is to portion out the soup you want in freezer containers BEFORE you add in the pasta. Let the soup in the freezer containers cool on the counter before freezing for food safety. Then, a few weeks or months later when you are ready to enjoy your soup, simply bring to a simmer in a sauce pan and add the pasta then. A delicious meal in under 15 minutes!
Did you like this recipe? By rating the recipe and commenting you help others to also find me! Follow me on Pinterest or on Instagram for more French Cooking tips or sign up for my newsletter for weekly French recipes.
*This post contains affiliate links. By clicking on the links I make a small commission only if you purchase. Thank you for supporting my business.
Puhh Watt says
This dish for Soupe au Pistou was fantastic.
Flavor: The colorful basil pistou, fresh vegetables, and substantial beans make for an absolutely delicious combo. Comforting and fragrant, the broth strikes the ideal balance between rustic and invigorating.
Texture: I liked how the many vegetable layers—soft potatoes, al dente green beans, zucchini, and tender beans—were visible through the smooth soup. Without dominating the soup, the pasta brought even more enjoyment.
Authenticity: The authentic Provençal essence is captured in your detailed instructions, which include sautéing garlic and onions in olive oil, simmering beans for intense flavor, and finishing with a basil pistou and a fragrant herb sprig. In one bowl, it was like taking a quick trip to the Côte d'Azur.
Ryan says
We loved it here in Provence! Serving 8. I would say 8 extremely hungry people. We will enjoy it all week 🙂
GOUMAND says
Pourquoi de l'Edam dans la soupe au pistou? Quel rapport entre les Pays-bas et la Provence?
lechefswife says
Thank you, Monsieur, for your comment. Edam Cheese is actually my Provençale Grandmother - in - law's favorite cheese for La Soupe au Pistou. The famous Provençal Chef Guy Gedda, even wrote an article about why Edam cheese, and its elasticity, is perfect for La Soupe au Pisou! Who am I to go against "Le Pape de la Cuisine Provençale"? Feel free to omit the Edam of course if you prefer. Bon appétit!
Maureen says
Good morning! I made soupe au pistau last night and it’s delicious!!! I have one quick question…I made the pistau in the food processor. Do you pulverize the tomatoes in with the other ingredients or fold them in at the end? I added them to the food processor and I won’t the next time as it completely changed the vibrant green color…still delicious but it just doesn’t look as appetizing. Thanks so much for sharing your delicious recipes!
lechefswife says
Good Morning Maureen, I am glad you enjoyed La Soupe au Pistou! That makes me so happy to hear. Indeed, I stir the diced tomatoes in with the pulverized basil and garlic - I don't pulverize them in. I will rework the wording so it is more clear. Thank you for your feedback - it makes my recipes better!