Soup au Pistou
A delicious Provençal soup loaded with vegetables and white beans and swirled with a garlicky basil sauce. It’s rustic, hearty, and perfect for summer or fall.
- Serves
- 6
Directions
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Sauté the base: In a large pot, heat olive oil over medium heat. Add onion, leeks, carrots, and thyme. Cook until softened (about 3 minutes). Stir in white wine to deglaze the base. Use a spatula to scrape up any bits stuck to the bottom.
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Add vegetables: Stir in zucchini, potato, tomatoes, green beans, and cooked white beans. Cook for another 5 minutes, stirring frequently.
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Simmer the soup: Add broth, bay leaf, salt, and pepper. Seasoning is a must for this soup but be aware of the sodium in the soup broth as not to oversalt. Bring to a boil, then lower heat and simmer for about 30 minutes or until the vegetables are just fork tender.
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Add pasta: Add it after 20 minutes of cooking. Simmer until al dente (check package for timing, usually 8–10 minutes). Or cook the pasta separately and add it to the individual soup bowls.
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Make the pistou: In a blender or food processor, combine basil, garlic, Parmesan, olive oil, and a pinch of salt. Blend into a pesto-like sauce. It will be somewhat thick but add oil if you prefer it a little thinner.
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Finish and serve: Remove the bay leaf from the soup. Serve hot with a generous dollop of pistou on top. Stir it in right before eating for max flavor.
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Optional Garnishes: Extra Parmesan
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Crusty bread on the side
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A drizzle of flavorful olive oil
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For Spicy Pistou: add 1/2 teaspoon red pepper flakes or 1 small fresh chili (like red Fresno or a mild jalapeño), deseeded, to the pesto recipe
Shawnie’s notes
Canned white beans are a convenient and delicious shortcut for soup — they’re already cooked, creamy in texture, and absorb flavors beautifully. Just rinse and drain them before adding to your pot to remove excess sodium and improve taste. Use Cannellini, Great Northern, or Navy Beans.
From Shawnie's class “Picnic in Provence”
