Classic French Pistou Soup Recipe: Provençal Vegetable Stew with Basil

Soupe au Pistou brings the flavors of Provence to your table. This classic French country soup combines fresh vegetables, tender beans and short pasta simmered in a light broth. A bright basil-garlic pistou—similar to pesto but uniquely Provençal—finishes each bowl, adding a fragrant, savory lift.

Comforting on cool days and light enough for warm-weather meals, this soup balances vegetables, beans and pasta for a satisfying, wholesome dish. The pistou adds fresh basil and garlic notes that brighten the broth and bring everything together.

Ingredients You Need to Make Soupe au Pistou

For the Soup

• Olive oil – use cold-pressed for the best flavor.
• Leeks – wash well to remove grit; alternatively, a yellow onion works.
• Garlic – fresh, firm cloves for both soup and pistou.
• Carrots – diced for sweetness and texture.
• Yellow potatoes – diced to thicken and add heartiness.
• Zucchini – diced; smaller squash are less watery and more flavorful.
• Green beans – haricot verts are ideal, trimmed and cut to bite-size pieces.
• Diced tomatoes – fresh when available, otherwise a good-quality canned variety.
• Fresh thyme and a bay leaf for aromatic depth.
• Water or broth to cover the vegetables.
• Fine sea salt to taste.
• Cannellini beans – drained if canned, or cooked from dry; shell beans are a great fresh option.
• Orzo or other short pasta – adds body; use a pasta that holds sauce well.

For the Pistou

• Garlic – one clove for a bright kick.
• Fresh basil – packed leaves for vibrant color and aroma.
• Parmesan cheese – finely grated, ideally well-aged for depth.
• Fine sea salt to balance flavors.
• Extra-virgin olive oil – fruity and grassy to complement the basil.

Origin of Soupe au Pistou

Soupe au Pistou originates in Provence in southeastern France. It’s often compared to Italy’s minestrone with pesto: both celebrate seasonal vegetables, beans and pasta. The name “pistou” comes from the Provençal verb meaning “to pound,” referring to the traditional mortar-and-pestle method used to make the basil sauce.

Why Add Pasta?

Adding pasta to the soup follows Provençal and Italian traditions. Pasta thickens the broth, provides a comforting texture and historically helped stretch meals affordably. Orzo and other small pastas work well because they cook quickly and blend into the soup.

Recipe Options

1. Vegetable swaps: Substitute yellow squash or bell peppers for zucchini.
2. Pasta alternatives: Try whole wheat, gluten-free or another short pasta shape.
3. Bean swaps: Navy or great northern beans are fine substitutes for cannellini.
4. Spicy variation: Add red pepper flakes or hot sauce for heat.
5. Herb changes: Swap thyme for rosemary or oregano for a different herbal profile.
6. Richer broth: Use vegetable or chicken broth instead of water for more depth.
7. Pistou texture: Pulse briefly in a food processor for a chunkier texture, or use a mortar and pestle for a more rustic finish.

Storage and Reheating

Keep the soup in an airtight container in the refrigerator for up to four days, or freeze for up to three months. Store pistou separately in a sealed container for up to a week; smooth the surface and cover with a thin layer of olive oil to preserve color. Thaw frozen soup overnight and reheat gently on the stove, adding water or broth if it has thickened.

More Must-Try French Soups

• Tomato Bisque
• Butternut Squash Bisque
• French Onion Soup
• Vegetarian French Onion Soup
• Potato Leek Soup

How to Make Soupe au Pistou

Begin by heating olive oil in a large pot over medium heat. Sauté leeks until tender, then add garlic and cook briefly until fragrant. Stir in carrots, potatoes, zucchini, green beans, diced tomatoes, thyme, bay leaf, water and salt. Bring to a boil, then reduce heat and simmer for 30–45 minutes, until the vegetables are tender. Add the beans and pasta and simmer another 10–12 minutes until the pasta is cooked. Remove the bay leaf and adjust seasoning.

While the soup simmers, prepare the pistou. Mince garlic in a food processor, then add basil, Parmesan and salt and process until finely chopped. With the processor running, drizzle in the olive oil until the mixture is combined and smooth. Taste and adjust seasoning, then transfer to a small serving bowl.

To serve, ladle the hot soup into bowls and crown each portion with a generous spoonful of pistou. The sauce will melt into the broth, releasing its aromatic basil and garlic flavors.

Soupe au Pistou

5 from 1 vote

By: Marissa Stevens

Prep: 15 mins

Cook: 1 hr

Total: 1 hr 15 mins

Course: Main Course, Soup

Cuisine: French

Calories: 367

Servings: 8 people

VEMED

Pin
Print

A Provençal soup filled with seasonal vegetables and beans, finished with a bright basil-garlic pistou.

Ingredients

• 1/4 cup olive oil
• 3 medium leekstrimmed and thinly sliced (or 1 large yellow onion)
• 4 large cloves garlicfinely chopped
• 2 medium carrotsdiced
• 2 medium yellow potatoesdiced
• 2 medium zucchinidiced
• 12 ounces fresh green beanstrimmed and cut crosswise
• 14 1/2 ounces diced tomatoeswith liquid
• 2 teaspoons fresh thyme leavesor 1 teaspoon dried
• 1 large bay leaf
• 8 cups wateror more to cover vegetables
• 1 1/2 teaspoons fine sea salt
• 29 ounces cannellini beansdrained
• 1 cup dry orzo pastaor other short, dry pasta

For the Pistou:

• 1 large clove garlic
• 2 oz fresh basil leaves~2 packed cups
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon fine sea salt
• 1/4 cup extra-virgin olive oil

Instructions

For the Soup

• Heat olive oil in a large pot over medium heat. Add leeks and cook until tender and translucent, 3–5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add carrots, potatoes, zucchini, green beans, tomatoes with their liquid, thyme, bay leaf, water and salt. Bring to a boil, then reduce heat and simmer 30–45 minutes until vegetables are tender.
• Stir in the beans and pasta and simmer 10–12 minutes more until the pasta is tender. Remove the bay leaf and adjust seasoning as needed.

For the Pistou

• Make the pistou while the soup simmers. Mince the garlic in a food processor, add basil, Parmesan and salt, and process until minced. With the processor running, drizzle in the olive oil until combined. Taste and adjust salt. Transfer the pistou to a small bowl for serving.

To Serve

• Ladle the soup into bowls and top each serving with a generous scoop of pistou.

Notes

1. The soup thickens after refrigeration. Thin with water or broth and re-season when reheating.
2. Remember the pistou is salty, so taste the soup before adding extra salt.
3. Use 3 cups of cooked dry beans or 2 pounds of fresh shell beans instead of canned—cook until just tender before adding to the soup.
4. For a rustic pistou, use a mortar and pestle instead of a food processor.
5. If making pistou ahead, press a thin layer of olive oil on top, seal and refrigerate up to one week to preserve color.

Nutrition

Calories: 367kcal | Carbohydrates: 50 g | Protein: 12 g | Fat: 15 g

Nutrition information is an approximation.

Leave a comment & rate the recipe below!