Soupe Au Pistou Recipe

Name: Soupe Au Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 quarts vegetable or fat-skimmed chicken broth; 1 pound butternut or Hubbard squash; 2 carrots (6 oz. total), peeled; 1 red thin-skinned potato (5 oz.), scrubbed; 3 stalks celery (1/2 lb. total), rinsed; 1 onion (1/2 lb.), peeled and chopped; 3 cloves garlic, minced; 1/2 pound zucchini, ends trimmed; 1 red bell pepper (1/2 lb.), rinsed, stemmed, and seeded; 2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil; 5 cans (15 oz. each) cannellini (white) beans, rinsed and drained; Salt and pepper

Servings: persons

3 1/2 quarts vegetable or fat-skimmed chicken broth
1 pound butternut or Hubbard squash
2 carrots (6 oz. total), peeled
1 red thin-skinned potato (5 oz.), scrubbed
3 stalks celery (1/2 lb. total), rinsed
1 onion (1/2 lb.), peeled and chopped
3 cloves garlic, minced
1/2 pound zucchini, ends trimmed
1 red bell pepper (1/2 lb.), rinsed, stemmed, and seeded
2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil
5 cans (15 oz. each) cannellini (white) beans, rinsed and drained
Salt and pepper

1
In an 8- to 10-quart pan over high heat, bring broth to a boil.
2
Meanwhile, cut skin from butternut squash. Cut squash, carrots, potato, and celery into 1/2-inch cubes.
3
Add butternut squash, carrots, potato, celery, onion, and garlic to boiling broth. Cover, return to a boil, then reduce heat and simmer 10 minutes.
4
Meanwhile, cut zucchini and red bell pepper into 1/2-inch cubes.
5
Add zucchini, bell pepper, basil, and beans to broth. Cover and return to a boil over high heat. Reduce heat and simmer until all vegetables are tender when pierced, about 20 minutes longer.
6
Stir 1/4 cup pistou into soup, then ladle soup into bowls or mugs. Add salt and pepper and more pistou to taste.

1677

kcal

Calories

100

Fat

134

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 1/2 quarts vegetable or fat-skimmed chicken broth, 1 pound butternut or Hubbard squash, 2 carrots (6 oz. total), peeled, 1 red thin-skinned potato (5 oz.), scrubbed, 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