Provencal · French
Soupe au Pistou
Provençal vegetable and bean soup with basil paste
A summer Provençal soup of beans, vegetables and pasta finished with a vivid basil-garlic pistou.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Provencal and French cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Soupe au Pistou
Ingredients
Main
Method
- 1
Simmer white beans, green beans, courgettes, tomatoes and potatoes in salted water until tender.
- 2
Add the pasta and cook until al dente.
- 3
Pound basil and garlic, then work in Parmesan and olive oil to make pistou.
- 4
Remove the soup from heat and stir in most of the pistou, serving the rest alongside.
Soupe au pistou is a Provençal vegetable and bean soup finished off the heat with basil-garlic pistou.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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