Soupe au Pistou

How to make a French Soupe au Pistou just in your house!!


There’s an otherworldly thing about the craft of cooking that rises above existence, interfacing us to societies and customs from around the world. Today, we set out on a gastronomic excursion to France, where we will dig into the domain of flavors and fragrances that characterize the famous Soupe au Pistou. You’ll feel like you’re in Provence’s sun-kissed countryside when you eat this rustic vegetable soup with a vibrant “pistou” sauce. Along these lines, wear your cover and how about we set out on this culinary experience together!

Ingredients (Soup):

  1. 2 tablespoons olive oil
  2. 1 large onion, finely chopped
  3. 3 cloves of garlic, minced
  4. 2 carrots, diced
  5. 2 zucchinis, diced
  6. 2 potatoes, peeled and cubed
  7. 1 leek, thinly sliced
  8. 1 can (14 ounces) cannellini beans, rinsed and drained
  9. 6 cups vegetable broth
  10. 1 cup fresh green beans, trimmed and cut into bite-sized pieces
  11. 1 cup fresh or frozen peas
  12. 2 ripe tomatoes, diced
  13. Salt and pepper to taste

Ingredients (Pistou):

  1. 2 cups fresh basil leaves, packed
  2. 3 cloves of garlic
  3. 1/2 cup grated Parmesan cheese
  4. 1/4 cup pine nuts
  5. 1/2 cup extra virgin olive oil
  6. Salt and pepper to taste


  1. In a large pot, heat the olive oil to a medium temperature. Add the cleaved onions and minced garlic, and sauté until they turn clear and fragrant.
  2. Add the diced carrots, zucchinis, potatoes, and cut leek to the pot. Mix all that together and let them cook for a couple of moments, permitting the flavors to merge.
  3. Pour in the vegetable stock and carry it to a delicate bubble. Decrease the intensity and let the soup stew for around 20 minutes or until the vegetables are delicate.
  4. Prepare the pistou in the interim. Grate the Parmesan cheese, pine nuts, basil leaves, and garlic cloves in a food processor or blender. Beat until finely hacked.
  5. While continuing to blend, slowly drizzle in the olive oil until the texture is creamy and smooth. Season with salt and pepper to taste. Put away the pistou.
  6. When the vegetables in the soup are delicate, add the cannellini beans, new green beans, peas, and diced tomatoes. Stew for 10 extra minutes to permit the flavors to merge.
  7. You can season the soup with salt and pepper to your liking.
  8. Distribute the hot soup into bowls, then generously top each one with a dollop of the prepared pistou.
  9. Serve the Soupe au Pistou with hard bread as an afterthought and revel in the orchestra of flavors that unfurls with each spoonful.


In a world that frequently moves at a bewildering pace, getting some margin to enjoy a bowl of Soupe au Pistou is a genuine gift to oneself. This exemplary French dish exhibits the plentiful produce of the time and joys the faculties with its agreeable mix of flavors. The glow of the soup and the newness of the pistou bring a feeling of solace and sustenance, helping us to remember the excellence and straightforwardness of hand crafted cooking. Therefore, infuse your kitchen with the spirit of Provence and let the Soupe au Pistou take you to a place where time stands still and each sip brings pure bliss. Good luck!

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