Soupe au Pistou (Provençal Vegetable Soup with Basil)
Soupe au Pistou is a classic Provençal vegetable soup finished with a vibrant basil pistou that transforms the entire dish. Packed with summer vegetables, tender beans, and fresh herbs, it’s light yet deeply flavorful. Naturally gluten-free and best served with plenty of crusty bread.
Servings: 6 servings
Calories: 553kcal
Equipment
Ingredients
- 1 cup dried cannellini beans, soaked overnight, drained
- 1 cup dried cranberry beans soaked overnight, drained
- 2 large carrots, peeled and diced into ½-inch pieces
- 2 celery stalks, cut into ½-inch pieces
- 2 small fennel bulbs, diced into ½-inch pieces
- 1 medium sweet onion, diced into ½-inch pieces
- 1 large leek, white and light green parts, thinly sliced into half-moons
- ½ lb haricots verts or string beans, ends trimmed, each bean cut into 1-inch pieces
- 1 medium zucchini, cut into ½-inch pieces
- 1 large Russet potato, peeled and cut into ½-inch pieces
- 8 cups vegetable stock, or water or low-sodium chicken broth
- 1 (15oz) can San Marzano tomatoes
- 1 small head of escarole, leaves torn into bite-size pieces
- 4 cloves garlic, peeled and smashed
- 1 bay leaf
- 1 tsp dried thyme
- ¼ tsp crushed red pepper flakes
- 2 tsp Kosher salt
- ½ tsp freshly ground black pepper
- Baguette, for serving
For the pistou
- 2 heaping cups fresh basil leaves
- ½ cup extra virgin olive oil
- ½ cup Parmesan cheese, grated, plus a Parmesan rind
- 1 clove garlic, peeled
- ½ tsp Kosher salt
Instructions
- Soak the beans. Place beans in a large bowl, then cover with water. Add 2 tsp Kosher salt, then allow the beans to soak overnight, or at least 12 hours. Drain.
- Cook the soup. Place diced carrots, celery, fennel, onion, leek, haricots verts, zucchini, and potato in a large soup pot. Add the drained beans, then cover fully with 8 cups of vegetable stock (or water). Add 1 (15oz) can San Marzano tomatoes (whole or broken up with your hands), escarole leaves, Parmesan rind (if using), 4 smashed garlic cloves, 1 bay leaf, 1 tsp thyme, ¼ tsp crushed red pepper flakes, 2 tsp Kosher salt, and ½ tsp black pepper. Stir, bring to a rapid boil, then reduce the heat to a simmer. Cook for 1 hour. Taste, then adjust seasoning as needed.
- Make the pistou. Place basil leaves, ½ cup extra virgin olive oil, ½ cup grated Parmesan, 1 garlic clove, and ½ tsp Kosher salt in the bowl of a small food processor. Blend until mostly smooth (though feel free to leave this chunkier if preferred).
- Serve! Remove the Parmesan rind, then ladle the soup into individual bowls. Top each with a generous spoonful of pistou and additional grated Parmesan. Enjoy with baguette.
Notes
- Make ahead: Prepare the soup without the pistou. Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently and stir in the pistou just before serving.
- Storage: Refrigerate leftovers for 3–4 days, keeping the pistou separate. Reheat with a splash of broth and adjust seasoning as needed.
- Freeze the soup without the pistou in airtight containers or freezer bags. Thaw overnight in the fridge, reheat, and make the pistou fresh before serving.
Nutrition
Calories: 553kcal | Carbohydrates: 72g | Protein: 23g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 6mg | Sodium: 2461mg | Potassium: 2126mg | Fiber: 21g | Sugar: 13g | Vitamin A: 6545IU | Vitamin C: 34mg | Calcium: 364mg | Iron: 8mg
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