Carolyne Kauser-AbbottProvencal RecipesSoupTaste

A Traditional Soupe au Pistou Recipe from Provence

Marie-Helene Beriot is the president of Remember Provence, an online store selling only genuine French creations. She also enjoys cooking traditional recipes such as soupe au pistou for her family, which she shares below.

Having grown up in Provence, Marie Helene has an innate ability to identify authentic, high-quality goods from those that might be mass-produced elsewhere. She manages everything from product selection to sales and customer relations.

SHOP: Our Provencal Marketplace

Soupe au Pistou Recipe from Provence

Provencal Soupe au Pistou

Remember Provence
A traditional soup filled with tomatoes, potatoes, green beans, and more can be served for lunch with a fresh loaf of bread! 
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Soup
Cuisine French, Provencal
Servings 6 people


  • 1.7 lbs Red and White Beans
  • 1 lb Green Beans
  • 3 Courgettes (Zucchini)
  • 3 Potatoes
  • 2 large tomatoes
  • 7 oz Coarse Vermicelli or Macaroni Cut
  • 5 oz Grated Cheese
  • 1 Egg Yolk
  • 3/4 cup Olive Oil
  • 6 garlic cloves
  • 1 bunch of Basil
  • 7 oz Salt Pork or bacon is a good substitute.
  • Salt and Pepper to taste


Make the Soup:

  • Shell the beans. Cut green beans. Cut the zucchini into small sections. Wash and peel the potatoes, and cut them into small cubes.
  • Put the vegetables in a medium stockpot, and add whole tomatoes with the skin. Moisten the vegetables with 3 litres (12 cups) of cold water and bring them to a boil—season with salt and pepper.
  • Add the piece of salt pork and boil for 45 minutes over medium heat. Remove the tomatoes and salt pork with a slotted spoon and set aside. Stir the noodles into the soup and simmer for 15 minutes.

Prepare the Pesto:

  • Put the peeled garlic cloves and basil leaves in a mortar. Using the pestle, create a basil-garlic paste.
  • Remove the skin and seed the tomatoes.
  • Cut the salt pork into small cubes. Mix the tomato flesh and salt pork into the basil-garlic cream. Add the egg yolk. Pour oil into the mixture gradually, stirring constantly.
  • When the preparation has the consistency of thick mayonnaise, gradually add the grated cheese to the pesto, stirring continuously. Add some soup broth if necessary to add liquid.
  • When the pesto is ready, take the soup off the heat and mix it in the pesto and serve.
Keyword Beans, Potatoes, Tomatoes
Tried this recipe?Let us know how it was!

Additional Soups:

White Bean Soup
This soup is ideal for a dinner party as it can be made ahead. Heat it through at the last moment and serve with toasted country bread.
Check out this recipe
White Bean Soup Recipe Winter Warmer
French Onion Soup
Bring a taste of Paris to your home dining experience. Bon appétit!
Check out this recipe
French Onion Soup
Tomato soupe au pistou
Check out this recipe
Tomato Soup au Pistou Recipe @PestoPistou
Fresh Asparagus and Pea Soup
Like most soups this spring/summer inspired version is really easy to make. Serve it cold on a hot day and your guests will thank you.
Check out this recipe
Asparagus Pea Soup Recipe Mirabeau Wine

Art de la Table

Setting the table to be attractive yet not overdone is a skill. The French call this art de la table, and it starts with quality table linens. Visiting a market in Provence is impossible without seeing sellers of tablecloths, napkins, and other items for home decor. As a warning, beware of quality and place of origin, as you may not buy made in Provence products.

Imports from India

Today’s bright Provencal prints originated from imports from East India in the 16th century. Jean-Baptiste Colbert (Minster of Finance under King Louis XIV) allowed free access into the Port of Marseille, and trade activity increased as imported goods arrived from the Indies. Among them were cotton fabrics with bright floral patterns with colourfast dyes. These so-called “Indiennes” gained immediate success with the local population. Continue reading here about the printed materials of Provence and where to buy them.


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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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