Soup au Pistou Recipe

Soup au Pistou is a vibrant, comforting bowl of Provençal magic that brings the essence of summer to your table. This hearty soup combines tender vegetables, creamy beans, and al dente pasta, all swimming in a fragrant broth. The star of the dish is the pistou, a zesty blend of fresh basil, garlic, and olive oil, adding a burst of herbaceous flavor. In just under an hour, you’ll have a meal that’s as nourishing as it is delicious, perfect for cozy evenings or light lunches.

Every spoonful offers a delightful mix of textures, from the soft beans to the crisp vegetables, while the pistou ties it all together with its bright, aromatic finish. This soup is not only a feast for the senses but also a wholesome way to enjoy seasonal produce. Whether you’re cooking for family or friends, Soup au Pistou is a crowd-pleaser that feels both rustic and refined. It’s a dish that invites you to savor every bite, leaving you satisfied and inspired.

Ingredients for Soup au Pistou

• 2 tablespoons olive oil (for sautéing)
• ½ onion, chopped
• ½ fennel bulb, chopped (reserve a few tablespoons of fennel fronds for garnish)
• 2-3 cloves garlic, minced
• ½ cup parsnips, chopped
• ½ cup carrots, chopped
• 4 teaspoons dried herbs de provence (or substitute with a mix of thyme, rosemary, and oregano)
• ¼ cup dry white wine (optional, but adds depth of flavor)
• 1 can diced tomatoes, liquid drained
• 4 cups vegetable broth
• 1 can white beans, drained and rinsed (cannellini or navy beans work well)
• 4 large chard leaves, chopped (include stems for added texture)
• ½ cup dried quinoa macaroni noodles (optional, for added heartiness)
• Salt and pepper, to taste
• Lemon, for generous squeezes (brightens the soup)
• Parmesan cheese, grated (or nutritional yeast for a vegan option)

For the Pistou:

• ¼ cup olive oil
• 2 cups fresh herbs (basil and tarragon recommended)
• ½ clove garlic
• Coarse salt, a few pinches
• Lemon zest from ½ a lemon
• Parmesan cheese (optional, for added richness)

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, a pinch of salt, and pepper. Sweat the onion until translucent, about 5 minutes.
2. Add the chopped fennel and minced garlic. Cook for another 2-3 minutes, stirring occasionally.
3. Stir in the parsnips, carrots, and herbs de provence. Cook for 8 minutes, allowing the vegetables to soften slightly.
4. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let the wine reduce for 2-3 minutes.
5. Add the diced tomatoes, vegetable broth, and white beans. Reduce the heat to low and let the soup simmer for 20-30 minutes, or until the root vegetables are tender.
6. While the soup simmers, make the pistou: Coarsely chop the fresh herbs, then grind them with the garlic, coarse salt, lemon zest, and olive oil using a mortar and pestle (or pulse in a food processor). Taste and adjust seasoning as needed.
7. Add the chopped chard leaves, macaroni noodles (if using), and reserved fennel fronds to the soup. Simmer for another 10 minutes, or until the noodles are cooked.
8. Taste and adjust seasonings: Add more salt, pepper, or a squeeze of lemon as desired.
9. Serve: Ladle the soup into bowls. Finish with a generous squeeze of lemon, a grating of Parmesan (or nutritional yeast), and a spoonful of pistou. Serve with crusty bread on the side.

Perfect Pairings: Serving Suggestions

This Soup au Pistou is a hearty, flavorful dish that pairs beautifully with crusty bread or a simple green salad. For a complete meal, add a side of roasted vegetables or a charcuterie board with olives and cured meats. Don’t forget a glass of the same white wine you used in the soup for a seamless dining experience!

Make It Your Own: Recipe Variations

Feel free to customize this soup to suit your tastes or pantry. Swap the white beans for chickpeas or lentils, or use kale instead of chard. If you’re not a fan of fennel, try celery or leeks. For a heartier version, add cooked chicken or sausage. The pistou can also be adjusted—try adding parsley or mint for a fresh twist!

Time-Saving Tips for Busy Cooks

To save time, prep your vegetables in advance and store them in the fridge. You can also make the pistou a day ahead—it actually tastes better as the flavors meld. If you’re short on time, skip the mortar and pestle and use a food processor for the pistou. For an even quicker meal, use pre-chopped veggies from the store.

Storage and Reheating Made Easy

This soup stores beautifully in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, simply warm it on the stovetop over medium heat, adding a splash of broth or water if needed. The pistou should be added fresh when serving to maintain its vibrant flavor.

Equipment Guidance for Smooth Cooking

A large pot is essential for this recipe, and a mortar and pestle is ideal for making the pistou. If you don’t have one, a food processor works just fine. A sharp chef’s knife will make chopping the vegetables a breeze, and a microplane is perfect for grating the parmesan and zesting the lemon.

Soup au Pistou

Amy

Soup au Pistou is a vibrant, comforting bowl of Provençal magic that brings the essence of summer to your table. This hearty soup combines tender vegetables, creamy beans, and al dente pasta, all swimming in a fragrant broth.

Print Recipe Pin Recipe

Cuisine French cuisine

Servings 4

Ingredients

  

1x2x3x

Soup

• 2 tablespoons olive oil
• 1/2 onion
• 1/2 fennel bulb
• 2-3 cloves garlic
• 1/2 cup chopped parsnips
• 1/2 cup chopped carrots
• 4 teaspoons dried herbs de provence
• 1/4 cup dry white wine
• 1 can diced tomatoes, liquid drained
• 4 cups veggie broth
• 1 can white beans, drained and rinsed
• a few tablespoons torn fennel fronds
• 4 or so large chard leaves, chopped, stems included
• 1/2 cup dried quinoa macaroni noodles optional
• salt, pepper
• generous squeezes lemon
• generous grating parmesan a few spoonfuls of nutritional yeast, if vegan

Pistou

• 1/4 cup olive oil
• about 2 cups fresh herbs I used basil and tarragon
• 1/2 clove garlic
• a few pinches coarse salt
• parmesan cheese, if you wish

Instructions

 

• Heat olive oil in a large pot over medium heat. Add onion, salt and pepper. Sweat the onion until translucent.
• Add the fennel and garlic, a pinch more salt, and continue cooking, stirring occasionally, for another few minutes.
• Add the parsnips, carrots and herbs de provence and another pinch of salt. Continue cooking for 8 or so more minutes.
• Deglaze the pan with the white wine, stirring to get any bits off the bottom of the pan. Let the wine reduce for another few minutes.
• Stir in tomatoes, broth and beans. Reduce heat and let it simmer until the root vegetables are tender. 20-30 or so minutes.
• While you wait, make the pistou. Coarsely chop the herbs, then grind all ingredients in a mortar and pestle. (or pulse everything in a food processor). Taste and adjust. (hint – wait and taste it with a spoonful of the soup before adjusting).
• Add the chopped chard leaves, macaroni noodles and fennel fronds, and continue to simmer until the noodles are cooked. About 10 more minutes.
• Taste and adjust seasonings. Finish with generous squeezes of lemon, grated parmesan cheese, and a spoonful of pistou, per bowl. Serve with crusty bread.

Keyword basil pesto, hearty stew, Provencal, vegetable soup

Tried this recipe?Let us know how it was!