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 l/3 cup dried chickpeas, rinsed; 1 ⅓ cup dried pinto beans, rinsed; 1 15-oz. can chopped tomatoes; 1 medium onion, chopped (1 cup); 1 clove garlic, minced (1 tsp.); 1 bay leaf; 1 sprig fresh thyme; 3 medium red potatoes, cut into 1/2-inch chunks (1 cup); 2 carrots, sliced (1 cup); 1 cup frozen Italian flat beans; 1/4 cup vermicelli, optional; 8 cups fresh basil leaves; 8 cloves garlic, peeled; 1/2 cup olive oil

Servings: persons

1 l/3 cup dried chickpeas, rinsed
1 ⅓ cup dried pinto beans, rinsed
1 15-oz. can chopped tomatoes
1 medium onion, chopped (1 cup)
1 clove garlic, minced (1 tsp.)
1 bay leaf
1 sprig fresh thyme
3 medium red potatoes, cut into 1/2-inch chunks (1 cup)
2 carrots, sliced (1 cup)
1 cup frozen Italian flat beans
1/4 cup vermicelli, optional
8 cups fresh basil leaves
8 cloves garlic, peeled
1/2 cup olive oil

1
To make Soup: Place chickpeas and pinto beans in large pot, and cover with water.
2
Bring to a boil, cover, and cook 10 minutes.
3
Remove from heat, and let stand 30 minutes.
4
Drain beans, and rinse.
5
Return beans to pot; add tomatoes, onion, garlic, bay leaf, thyme, and 5 cups water.
6
Cover, and bring to a boil.
7
Season with pepper, reduce heat to medium-low, cover, and simmer 30 minutes.
8
Add potatoes and carrots, and simmer, covered, 30 minutes.
9
Stir in flat beans, and cook 10 minutes, or until beans are tender.
10
Stir in vermicelli, if desired.
11
Cook 3 minutes more.
12
Meanwhile, make Pistou: Pulse basil and garlic in food processor until finely chopped.
13
Add olive oil, and pulse until combined.
14
Transfer to small bowl.
15
Spoon 2 Tbs.
16
Pistou in bottom of each bowl.
17
Spoon Soup over top.

680

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 1 l/3 cup dried chickpeas, rinsed, 1 ⅓ cup dried pinto beans, rinsed, 1 15-oz. can chopped tomatoes, 1 medium onion, chopped (1 cup), 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