French
Soupe au pistou
A Provençal summer vegetable soup of beans, courgette, green beans, tomato, and small pasta, finished at the table with fresh basil pistou. The pistou is pounded with garlic, olive oil, and cheese so its fragrance stays bright against the hot broth.
Watch it madeANTI-CHEF · 9:04
Ingredients
- Fresh shelled white or cranberry beans1 cup
- Yellow onion, finely chopped1 small
- Carrot, diced1 small
- Potato, peeled and diced1 small
- Courgette, diced1 small
- Green beans, cut into 2 cm pieces100g
- Ripe tomatoes, peeled, seeded, and chopped2 medium
- Small pasta, such as coquillettes or ditalini60g
- Water4 cups
- Bay leaf1
- Fresh thyme1 sprig
- Fine sea saltto taste
- Black pepperto taste
- Fresh basil leaves1 packed cup
- Garlic1 large clove
- Extra-virgin olive oil3 tbsp
- Finely grated Parmesan or aged Gruyère3 tbsp
Method
- Put the fresh shelled beans, onion, carrot, bay leaf, thyme, and water in a soup pot and bring gently to a simmer.
- Cook uncovered for 25 minutes, skimming if needed, until the beans are starting to soften.
- Add the diced potato, green beans, and a pinch of salt, then simmer for 10 minutes.
- Add the courgette and chopped tomatoes and simmer for 10 minutes more, keeping the vegetables distinct rather than mushy.
- Stir in the small pasta and cook until just tender, about 8 to 10 minutes, adding a little hot water if the soup becomes too thick.
- Meanwhile, make the pistou by pounding the garlic with a pinch of salt in a mortar until smooth.
- Add the basil leaves a handful at a time and pound to a green paste, then work in the olive oil gradually.
- Stir the grated cheese into the pistou and loosen with a spoonful of hot soup if needed.
- Remove the bay leaf and thyme sprig from the soup, then season with salt and black pepper.
- Ladle the hot soup into bowls and spoon the pistou over each serving at the table, stirring it in just before eating.
Common questions
Can I substitute dried beans or canned beans for the fresh shelled beans?
Yes. Dried beans work best if soaked overnight and simmered until nearly tender before adding the vegetables. Canned beans can be used in a pinch, but add them near the end so they don’t break apart.
When should I add the pasta so it doesn’t get mushy?
Add the small pasta only after the vegetables are tender, then cook just until al dente, usually 8 to 10 minutes. If you plan to store leftovers, cook the pasta separately and add it when serving.
What are the most common mistakes with soupe au pistou?
The biggest mistakes are boiling too hard, which makes the vegetables collapse, and adding the basil pistou too early, which dulls the flavor. Also avoid overcooking the pasta and underseasoning the broth at the end.
How do I store and reheat leftovers?
Store the soup and pistou separately if possible. Refrigerate for up to 3 days. Reheat the soup gently over low heat with a splash of water, then stir in pistou at the table for the freshest flavor.
What should I serve with soupe au pistou?
It’s usually a full meal on its own, but crusty bread is a natural partner. Serve the pistou separately so everyone can stir in as much as they like. A simple green salad also works well.