A traditional soup from Provence, in southern France, made with seasonal summer vegetables, tender beans, small pasta and a fragrant homemade basil pistou. Simple, nourishing and full of Mediterranean flavours.
What makes this French soup special is its pistou. A fragrant mixture of fresh basil, garlic and olive oil, added just before serving. Unlike many versions of Italian pesto, traditional Provençal pistou does not usually contain pine nuts, and cheese is optional.
Every family has its own variation. Some use different beans, others add more vegetables or small pasta. The result is a generous. Comforting dish that brings together the simplicity of French home cooking and the flavours of the Mediterranean.
At Rebalanced Fork, this is exactly the kind of meal we love: real ingredients, seasonal vegetables, satisfying portions and the pleasure of eating well without unnecessary food rules.
Traditional French Soupe au Pistou (Provençal Vegetable Soup)
6
servings25
minutes45
minutes320
kcalIngredients
- For the soup Copy
2 tbsp extra virgin olive oil
1 large onion, finely chopped
2 medium carrots, diced
2 medium courgettes, diced
200 g green beans, trimmed and cut into pieces
2 medium potatoes, peeled and diced
2 ripe tomatoes, chopped
400 g cooked white beans, drained and rinsed
100 g small pasta (ditalini or small shells)
1.5 L water or low-sodium vegetable stock
Salt and freshly ground black pepper, to taste
- For the basil pistou Copy
40 g fresh basil leaves
2 garlic cloves
4 tbsp extra virgin olive oil
30 g finely grated Parmesan cheese (optional)
Directions
- Wash and prepare all the vegetables. Dice the carrots, zucchini and potatoes into small, even pieces. Trim and cut the green beans, chop the tomatoes and finely dice the onion.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and carrots and cook gently for about 5 minutes, stirring occasionally, until the onion softens without browning.
- Add the potatoes, green beans, zucchini and tomatoes. Stir gently, then pour in the water or vegetable stock. Season lightly with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer for 25–30 minutes, until the vegetables are nearly tender.
- Stir in the cooked white beans and small pasta. Continue simmering for approximately 8–12 minutes, or according to the pasta package instructions, until the pasta is cooked and the vegetables are tender. Add a little hot water if the soup becomes too thick.
- While the soup finishes cooking, crush the garlic and basil leaves together using a mortar and pestle, or briefly pulse them in a small food processor. Gradually add the olive oil until you obtain a fragrant, thick sauce. Stir in the Parmesan if using.
- Turn off the heat and let the soup rest for 2 minutes. Spoon the soup into bowls and add a generous spoonful of fresh pistou to each serving. Stir gently and enjoy warm.
Notes
- Seasonal vegetables: Traditional soupe au pistou varies from one Provençal household to another. Use fresh summer vegetables according to what is available.
- The secret is the pistou: Add it at the end, rather than boiling it with the soup, to preserve the fresh basil aroma.
- Make ahead: The soup can be prepared in advance. For the best texture, cook the pasta separately if you plan to store leftovers.
- Storage: Refrigerate promptly in an airtight container for up to 3–4 days. Reheat thoroughly before serving.
