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This veggie soup with pistou is cozy and packed with flavor. It’s been warming tables in southern France for ages. Every spoonful gives you a taste trip to Provence thanks to the fresh veggies and that boldly herby pistou.
The first autumn I made this soup for my family on a chilly evening, it instantly turned into our cozy Sunday tradition. The whole house would smell like simmering veggies and fresh basil, making everything feel straight-up homey.
Tasty Ingredients
- For the pistou
- Four packed cups fresh basil leaves, about 40g: the real star for pure aroma
- Two garlic cloves: add punchy flavor to the mix
- One third cup grated parmesan, about 50g: for a savory, cheesy kick
- Three tablespoons extra virgin olive oil: the richer the better
- Salt and pepper: season how you like
- For the soup
- One can (400g) white beans: adds extra protein and creaminess
- Half pound (around 200g) green beans: toss in for a nice crunch
- A cup peas (about 120g), fresh or frozen: sweet little pops in every bite
- Two liters water: gets everything simmering
- Two big carrots: for color and subtle sweetness
- One medium zucchini (about 350g): softens up for a lovely texture
- 500g potatoes: keeps things hearty
- One teaspoon dried thyme or fresh sprigs: for old-school herbal notes
- One celery stalk: crisp freshness
- One leek: gentle and just sweet enough
- One medium onion: brings everything together
- Four tablespoons oil (split): gives a deep flavor base for frying
- Salt and pepper: finish how you like
- Also
- 300g small pasta (like elbows): Cook separately then add in for the perfect bite
Easy Step-By-Step Directions
- Pistou prep:
- Dump basil, salt, garlic, and parmesan into your food processor. Pulse until it’s chunky, then slowly add olive oil while mixing gently or by hand so you don’t make it bitter. Keep things slow and easy, don’t blitz it all crazy.
- Time to serve:
- Ladle soup into bowls, scoop in the pasta, and drop a big spoonful of pistou on top. Stir the pistou into the soup right before eating so all the fresh basil flavor stays bold.
- Get the seasoning right:
- Take your pot off the heat, then toss in salt and pepper until it tastes just how you want. Taste and tweak as you go—it’s your call.
- Add peas and beans:
- Toss in the peas and pour in the white beans with their can liquid. Let it all gently bubble for a couple minutes to keep the peas nice and green.
- Drop in green beans:
- Pour the green beans into the soup, ramp up the heat till it boils, then turn it down and let it simmer for about eight minutes. You want the beans still crunchy.
- Sweat the veggies:
- Heat two tablespoons of oil in a big pot, add in the onions, leeks and thyme. Let ‘em hang out on low for around eight minutes, until the onions look see-through and lightly golden. This sets the foundation for your soup. Scoop these out and set aside.
- Veggies get golden:
- Crank up the heat, throw in two more tablespoons of oil, then add carrots, potatoes, celery, and zucchini. Give them about three minutes, don’t stir at first so they caramelize a bit. That’s how you get deep flavor—so don’t rush this step.
- Bring it all together:
- Pour in the onion-leek mix, put the thyme back in, pour in all the water so the veggies are covered. Simmer on low for fifteen minutes, just until the veggies start getting soft but not mushy.
- Cutting the veggies:
- Chop potatoes into big cubes, zucchini into half moons, carrots and celery into thin rounds, mince up the onion, slice the leek as fine as you can. Getting the size right means things cook even and look nice in the bowl.
Basil really steals the show for this dish. Every summer, I grow way too many basil plants on my balcony just so I can whip up the real deal pistou. That deep, herby aroma takes a regular veggie soup and makes it taste straight out of a Provence street market.
Storing and Making Ahead
Pop any leftover soup in a sealed container in the fridge, where it'll chill for up to three days. If you want to freeze it, only freeze the soup itself—skip the pasta and pistou. When you're ready to eat, slowly warm the soup up, then toss in fresh-cooked pasta and new pistou on top for the best taste and texture.
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Swaps and Mix-Ups
You can totally switch things up for any season. Got summer weather? Add fresh tomatoes and bell peppers. When autumn comes, go for cubed squash or pumpkin. Even in winter, toss in root veggies like parsnips or rutabaga for some sweet comfort. No basil? Try making pistou with parsley—works just as well! To make it vegan, just use nutritional yeast instead of parmesan.
Backstory and Traditions
Pistou soup started out in Nice, mixing Italian touches into Provençal cooking. It’s a little like Genoese pesto but classic pistou skips the pine nuts. People made this soup in the summertime when gardens overflowed with fresh basil and veggies. These days, it’s a go-to dish in Mediterranean homes that shows off local, healthy, feel-good food.
Frequently Asked Questions
- → What makes pistou soup special?
It's a Provençal vegetable soup featuring ingredients like zucchini, potatoes, green beans, and peas, complemented with a basil-based pistou blend.
- → Can basil in pistou be swapped?
Sure, you can switch it with parsley for a slightly different but delicious flavor twist.
- → Should pasta be cooked in the soup?
For best results, cook your pasta separately and mix it with the soup just before serving to avoid it going too soft.
- → How to keep pistou fresh in soup?
For the freshest taste, add the pistou directly to individual bowls after serving, instead of stirring it into the hot soup.
- → Can I tweak this soup recipe?
Of course! Use whatever vegetables you prefer or have on hand to make it uniquely yours.