Fall Soup: Soupe au Pistou a Provencal Classic
François de Mélogue · Provencal Recipes · Soup · TasteNo other soup, save for bouillabaisse (which really can’t be called a soup), clearly defines Provence more aptly than Soupe au Pistou. It’s the edible history of the ‘arrière-pays’ or hinterlands of Provence, where farmers have long tended their fields of vegetables and fruits.
There are several versions of Soupe au Pistou ranging from ham and beans to purely vegetable. This one is based on what my maman taught me, though she would roll her eyes at the very thought of canned beans and San Marzano tomatoes. I find them to be suitable substitutes with little loss of quality or flavour.
Soupe au Pistou
This soup tastes better the next day after the ingredients have had a chance to get to know each other. Make both the soup and the pistou in advance so that when your guests arrive, you can enjoy their company. See the recipe note on making pistou.
Ingredients
For the Soup:
- 1 onion chopped
- 4 carrots chopped
- 1 leek chopped, washed
- 4 cloves garlic mashed
- 2 zucchini (courgette) chopped
- 1/2 can San Marzano tomatoes
- 2 quarts water
- 1 can Great Northern beans (similar to Cannellini beans)
- 1 cup green beans chopped
- 2 potatoes peeled and cubed
- 1 bay leaf
- 1 cup vermicelli cooked
- 1 cup Gruyère cheese or Parmesan, grated
For the Pistou:
- 1 clove garlic peeled
- 1 cup Parmesan cheese shredded
- 1 cup olive oil
- 4 oz fresh basil
Instructions
For the Soup:
- Heat olive oil in a large pot and lightly cook onion, carrots and leeks; about ten minutes.
- Add garlic and zucchini and continue cooking till the vegetables are soft. Your kitchen will be filled with a beautiful scent that would make Marcel Pagnol smile.
- Add tomatoes, water, beans, green beans, potatoes, and bay leaf and simmer tenderly till everything is cooked; about thirty minutes.
- Adjust seasonings with sea salt and black pepper. I recommend letting soup sit overnight to develop the flavours.
For the Pistou:
- Put peeled garlic, shredded Parmesan, and olive oil into a food processor and puree until completely smooth.
- Add basil and process till smooth and vibrant green.
When you are ready to eat:
- Bring soup to a boil, then add the cooked vermicelli and ladle into a bowl.
- Pass the pistou, grated cheese, and some olive oil on the side.
Notes
I oscillate between using a mortar and pestle, which produces a nicer pesto, and being completely lazy and using a food processor. Whatever choice you make, do not use store-bought pesto; it is usually godawful.
Tried this recipe?Let us know how it was!
Other Recipes with Pistou
Tomato soupe au pistou
Easy soup a variation on traditional Provencal soupe aux pistou
Check out this recipe
Pistou de Roquette
This is a quick sauce to make. You can use as a dressing, a pasta sauce or a topping for just about any protein.
Check out this recipe
Provencal Soupe au Pistou
A traditional soup filled with tomatoes, potatoes, green beans, and more can be served for lunch with a fresh loaf of bread!
Check out this recipeLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Summer Soup Gazpacho with Goat Cheese Recipe from Moulin Castelas
July 22, 2025
If you’d like to taste some of the best olive oil in Provence, look no further than the Moulin Castelas, situated just below the famous fortress of Les Baux-de-Provence. The olive mill and adjacent property are in the Appellation d’Origine Protégée (AOP) Vallée des Baux de Provence in the Alpilles. This recipe for a perfect …
Make Lavender and Honey Ice Cream this Summer
July 14, 2025
Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe. Artisan Creations with Lavender Elsa Lenthal started Fuseaux de Lavande de Provence in …
5 Reasons Why We Love Aix-en-Provence
July 10, 2025
Today’s Aix-en-Provence was founded in 122 BC when the Romans moved from Entremont, an oppidum established by the Salyens, a Celtic-Ligurian tribe. The new settlement was Aquae Sextiae (“the waters of Sextius”), a tribute to the highly respected Roman consul Caius Sextius Calvinus. Strategically located, this new city had access to natural water sources. While …
Summer is Rosé Time in Provence. Is 2024 a Good Vintage?
July 8, 2025
Now that summer is here, rosé wines will become even more interesting, but what about the rosé wine from Provence vintage 2024? Göran Boman, a wine expert and connoisseur of Provencal wines, recently wrote a post on his blog, “Is Provence Rosé Vintage 2024 Good?” More and more rosé is considered a wine that belongs …
No Comment