Soupe Au Pistou (Vegetable Soup With Basil Sauce)

Name: Soupe Au Pistou (Vegetable Soup With Basil Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 stalks flat leaf parsley; 1 large sprigs fresh rosemary; 1 large sprigs fresh thyme; 1 large sprigs fresh marjoram; ¼ cup olive oil; 2 onions, thinly sliced; 1 leek, thinly sliced; 1 bay leaf; 12 ounces pumpkin, cut into small pieces; 8 ounces potatoes, cut into small pieces; 1 carrot, cut in half lengthways and thinly sliced; 2 liters vegetable stock or 2 liters water; ½ cup broad bean (fresh or frozen); ½ cup peas (fresh or frozen); 2 small zucchini, finely chopped; 2 ripe tomatoes, peeled and roughly chopped; ½ cup short macaroni or ½ cup shell pasta; ½ cup fresh basil leaf; 2 large garlic cloves, crushed; ⅓ cup grated parmesan cheese; ⅓ cup olive oil

Servings: persons

3 stalks flat leaf parsley
1 large sprigs fresh rosemary
1 large sprigs fresh thyme
1 large sprigs fresh marjoram
¼ cup olive oil
2 onions, thinly sliced
1 leek, thinly sliced
1 bay leaf
12 ounces pumpkin, cut into small pieces
8 ounces potatoes, cut into small pieces
1 carrot, cut in half lengthways and thinly sliced
2 liters vegetable stock or 2 liters water
½ cup broad bean (fresh or frozen)
½ cup peas (fresh or frozen)
2 small zucchini, finely chopped
2 ripe tomatoes, peeled and roughly chopped
½ cup short macaroni or ½ cup shell pasta
½ cup fresh basil leaf
2 large garlic cloves, crushed
⅓ cup grated parmesan cheese
⅓ cup olive oil

1
Tie the parsley, rosemary, thyme, marjoram with cooking string.
2
Heat the oil in a heavy saucepan and add onion and leek.
3
Cook over low heat for 10 minutes or until soft.
4
Add the herb bunch, bay leaf, pumpkin, potato, carrot, 1 tsp salt and the stock.
5
Cover and simmer for 10 minutes, or until vegetables are almost tender.
6
Add the broad beans, peas, zucchini, tomato and pasta.
7
Cover and cook for 15 minutes, or until the vegetables are very tender and the pasta is cooked.
8
Add more water if necessary.
9
Remove the herbs, including the bay leaf.
10
FOR THE PISTOU:.
11
Finely chop the basil and garlic in a small food processor.
12
Pour in the oil gradually, processing until smooth.
13
Stir in the Parmesan and 1/2 teaspoon black pepper.
14
Serve spooned over the soup as a garnish.
15
NOTE: the flavor of this soup improves if refrigerated overnight, then gently reheated.

765

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 21 ingredients. The key ingredients include: 3 stalks flat leaf parsley, 1 large sprigs fresh rosemary, 1 large sprigs fresh thyme, 1 large sprigs fresh marjoram, and more.

Yes, Soupe Au Pistou (Vegetable Soup With Basil Sauce) 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!