Soupe au Pistou Recipe

Name: Soupe au Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups fresh shell beans, preferably a combination of white, red, and black, or 1/2 cup dried beans, soaked overnight and drained; 2 leeks, white and light green parts only, sliced and well rinsed, or 1 large onion, sliced; 2 carrots, chopped; 2 celery stalks, chopped; 2 potatoes, peeled and chopped; 2 zucchini, chopped; 4 medium tomatoes, cored, seeded, and chopped; 4 garlic cloves, peeled; 2 cups fresh basil leaves; 1/4 cup extra virgin olive oil, plus more as needed; Salt and black pepper to taste; 1 cup small pasta, like ditalini or capellini, broken into pieces; Freshly grated Parmesan to taste

Servings: persons

1 1/2 cups fresh shell beans, preferably a combination of white, red, and black, or 1/2 cup dried beans, soaked overnight and drained
2 leeks, white and light green parts only, sliced and well rinsed, or 1 large onion, sliced
2 carrots, chopped
2 celery stalks, chopped
2 potatoes, peeled and chopped
2 zucchini, chopped
4 medium tomatoes, cored, seeded, and chopped
4 garlic cloves, peeled
2 cups fresh basil leaves
1/4 cup extra virgin olive oil, plus more as needed
Salt and black pepper to taste
1 cup small pasta, like ditalini or capellini, broken into pieces
Freshly grated Parmesan to taste

1
Place the beans, leeks, carrots, celery, and potatoes in a large saucepan and cover with 7 cups water.
2
Bring to a boil and then simmer, stirring occasionally, for 30 minutes.
3
Add the zucchini and 3 of the tomatoes and simmer for another 20 minutes.
4
Meanwhile, pound the garlic and basil in a mortar and pestle or process in a food processor until pasty.
5
Add the remaining tomato and combine until smooth.
6
Slowly add the oil until very well combined and smooth.
7
Season with salt and pepper.
8
Just before serving, add the pasta to the soup and cook until al dente, about 7 minutes.
9
Stir 1 tablespoon of the pistou into the soup and then season with salt and pepper.
10
Serve immediately with the Parmesan and remaining pistou.

755

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups fresh shell beans, preferably a combination of white, red, and black, or 1/2 cup dried beans, soaked overnight and drained, 2 leeks, white and light green parts only, sliced and well rinsed, or 1 large onion, sliced, 2 carrots, chopped, 2 celery stalks, chopped, and more.

Yes, Soupe au Pistou falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Soupe au Pistou

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions