1. Introduction to Soupe au Pistou
What is Soupe au Pistou?
Soupe au Pistou is a traditional vegetable soup from Provence, in the south of France, known for its rich mix of fresh vegetables, legumes, and a signature pistou sauce—a blend of basil, garlic, and olive oil. Often compared to Italian pesto, pistou doesn’t traditionally include pine nuts and can be made with or without Parmesan cheese. The soup itself is a celebration of the summer harvest, with vibrant seasonal vegetables like zucchini, green beans, tomatoes, and carrots forming the base. Hearty and satisfying, Soupe au Pistou is typically served as a main course, especially when paired with crusty bread.
Why You’ll Love This Soup
Soupe au Pistou is a flavorful and nourishing dish that showcases the best of seasonal vegetables. It’s filling without being heavy, making it perfect for a comforting dinner or lunch. The addition of the pistou adds a burst of freshness and depth, elevating the simple vegetable soup into something truly special. It’s also a great way to use up an abundance of garden veggies and can easily be customized to suit your taste.
A Taste of Provence
Provence is known for its fresh ingredients and bold flavors, and Soupe au Pistou is a perfect representation of this. With its fragrant basil, hearty legumes, and colorful vegetables, this dish captures the essence of Provençal cuisine—simple, rustic, and packed with flavor. If you’re looking for a way to bring a taste of southern France to your kitchen, this is the dish to try.
2. Essential Ingredients for Soupe au Pistou
Legumes and Vegetables
The beauty of Soupe au Pistou lies in its variety of fresh vegetables and legumes. Here’s what you’ll need:
- Green Beans: 1 cup, trimmed and cut into bite-sized pieces.
- Zucchini: 1 medium, diced.
- Tomatoes: 2 medium, peeled and chopped (or use canned tomatoes for convenience).
- Carrots: 2 medium, peeled and chopped.
- Potatoes: 2 small, peeled and diced.
- Leeks: 1 large, white and light green parts only, sliced thin.
- Dried Beans: 1 cup of white beans (like cannellini), soaked overnight, or use 1 can of drained beans.
Broth
- Vegetable Broth: 6 cups (or chicken broth for extra flavor). The broth is the base of the soup, and using a flavorful vegetable broth will enhance the overall taste.
Herbs and Seasoning
- Thyme: 1 teaspoon of dried thyme or a few sprigs of fresh thyme.
- Bay Leaves: 2 bay leaves to add depth.
- Salt and Pepper: To taste, for seasoning the soup.
Pistou (Basil Pesto)
The pistou is what sets this soup apart. To make it, you’ll need:
- Basil Leaves: 1 cup of fresh basil leaves.
- Garlic: 2 cloves, minced.
- Olive Oil: 1/3 cup of high-quality olive oil.
- Parmesan Cheese: 1/4 cup of grated Parmesan (optional, for a richer pistou).
Pasta (Optional)
For added heartiness:
- Small Pasta: 1/2 cup of ditalini, elbow macaroni, or another small pasta shape.
Olive Oil
- Olive Oil: For sautéing vegetables and enriching the pistou.
3. Step-by-Step Guide on How to Make Soupe au Pistou
Step 1: Preparing the Vegetables and Legumes
Start by prepping the vegetables and legumes:
- Wash and Chop: Rinse all your vegetables thoroughly. Dice the zucchini, carrots, and potatoes into bite-sized pieces. Trim the green beans and slice the leeks. If you’re using dried beans, drain and rinse them after soaking.
- If Using Canned Beans: Drain and rinse the beans to remove excess salt and any canning liquid.
Step 2: Sautéing the Vegetables
- Heat Olive Oil: In a large soup pot, heat 2 tablespoons of olive oil over medium heat.
- Sauté Aromatics: Add the leeks and garlic. Sauté for about 5 minutes, until the leeks are softened and fragrant.
Step 3: Building the Soup Base
- Add Vegetables and Broth: Add the chopped carrots, zucchini, potatoes, and green beans to the pot. Pour in 6 cups of vegetable broth (or chicken broth) and add the bay leaves and thyme. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low and let the soup simmer gently for 20-25 minutes, or until the vegetables are tender.
Step 4: Adding the Pasta and Beans
- Cook the Pasta and Beans: Stir in the small pasta (if using) and beans, and cook for another 10 minutes or until the pasta is al dente. The beans should be fully cooked and tender.
Step 5: Making the Pistou (Basil Pesto)
- Blend the Pistou: While the soup is simmering, prepare the pistou by blending 1 cup of fresh basil leaves, 2 minced garlic cloves, and 1/3 cup of olive oil until smooth. Stir in 1/4 cup of Parmesan cheese for added richness (optional).
Step 6: Finishing the Soup
- Stir in the Pistou: Once the vegetables and pasta are tender, remove the bay leaves and thyme sprigs from the pot. Stir in the pistou to flavor the soup or serve the pistou on the side so guests can add it to their liking.
- Taste and Adjust: Taste the soup and adjust the seasoning with salt and pepper as needed.
4. Tips for Making the Best Soupe au Pistou
Use Seasonal Vegetables
Soupe au Pistou shines with fresh, seasonal vegetables. Use what’s available at your local market—whether it’s ripe tomatoes in the summer or hearty beans in the fall.
Cook the Beans Correctly
If using dried beans, ensure they are fully cooked before adding them to the soup. If you’re in a pinch, canned beans work just as well—just be sure to drain and rinse them.
Don’t Overcook the Pasta
Add the pasta toward the end of cooking to prevent it from becoming mushy. You want it to be tender but still firm (al dente).
Make the Pistou Fresh
For the best flavor, make the pistou fresh just before serving. If you make it ahead, store it in the fridge in an airtight container for up to two days.
5. Variations of Soupe au Pistou
Classic Soupe au Pistou
This version uses the classic vegetable and bean mix, with the signature pistou stirred in just before serving.
Vegetarian or Vegan Soupe au Pistou
To make a vegan version, simply omit the Parmesan cheese from the pistou and use vegetable broth.
Hearty Meat Addition
For a more filling soup, you can add cooked chicken, sausage, or even crispy bacon. These additions complement the flavors of the soup and make it even more satisfying.
Spicy Pistou Twist
Add a pinch of red pepper flakes to your pistou for a little extra heat. This gives the soup a spicy kick while keeping the fresh basil flavor intact.
Gluten-Free Soupe au Pistou
Skip the pasta or use gluten-free pasta to make this soup completely gluten-free.
6. Frequently Asked Questions (FAQs) about Soupe au Pistou
- Can I freeze Soupe au Pistou?
Yes, you can freeze the soup without the pasta and pistou. Add freshly cooked pasta and the pistou when reheating for the best flavor and texture. - How long does Soupe au Pistou last in the fridge?
It will keep in an airtight container in the refrigerator for up to 3-4 days. Be sure to store the pistou separately. - What can I serve with Soupe au Pistou?
Soupe au Pistou pairs beautifully with crusty bread or a simple green salad. It’s also delicious served with a glass of crisp white wine. - Can I use store-bought pesto instead of homemade pistou?
Yes, if you’re short on time, store-bought pesto is a fine substitute, but homemade pistou will give you a fresher and more authentic taste.
7. Final Thoughts
Why You Should Try Making Soupe au Pistou
Soupe au Pistou is a rich, comforting, and versatile soup that’s perfect for any season. Its vibrant, fresh flavors capture the essence of Provence, and it’s a wonderful way to showcase seasonal vegetables. The addition of the basil pistou elevates this simple vegetable soup, turning it into a dish that’s both nourishing and deeply flavorful.
Encouraging Experimentation
Feel free to get creative with the vegetables, beans, and herbs you use. Soupe au Pistou can be customized based on what’s in season or what you have on hand, and experimenting with different pistou variations can lead to exciting new flavor combinations.
8. External Resources and Further Reading
- Traditional Provençal Recipes on Epicurious
- French Cooking Techniques on Serious Eats
- Books:
- « Provence: The Cookbook » by Caroline Rimbert Craig
- « Mastering the Art of French Cooking » by Julia Child