Provençal Pistou Basil Soup

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A hearty Provençal summer vegetable soup loaded with white beans, zucchini, green beans, and tomato, finished with a vibrant basil pistou stirred in at the table. Each bowl is bright, garlicky, and deeply nourishing — a classic from the sun-drenched villages of southern France.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 48 gCarbs
• 9 gFiber
• 6 gSugar
• 16 gProtein
• 720 mgSodium
• 820 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the soup

• 1 cup dried cannellini or flageolet beans (soaked overnight) or 1 can (15 oz), drained
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, diced
• 1 leek, white and light green parts, sliced and rinsed
• 4 cloves garlic, minced
• 1 small Yukon gold potato, diced into 1/2-inch cubes
• 2 medium tomatoes, peeled and chopped (or 1 cup crushed canned tomatoes)
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 6 cups low-sodium chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 1 cup small dried pasta such as ditalini or tubetti
• 1 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper

For the basil pistou

• 2 cups packed fresh basil leaves (no stems)
• 3 cloves garlic, roughly chopped
• 1/3 cup grated Parmesan cheese (optional)
• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon fine sea salt

Directions

1. Drain the soaked beans, place them in a pot, cover with fresh water, and simmer for 45-60 minutes until tender. Drain and set aside. (Skip this step if using canned beans.)
2. Heat 2 tablespoons of olive oil in a large heavy pot over medium heat. Add the onion, carrots, and leek and cook gently for 6-8 minutes until softened and translucent. Stir in the garlic and cook 1 minute more.
3. Add the potato, tomatoes, zucchini, green beans, cooked beans, broth, bay leaf, and thyme. Bring to a boil, then reduce the heat and simmer uncovered for 20 minutes, until the vegetables are tender.
4. Stir in the pasta and continue simmering for 8-10 minutes until the pasta is al dente. Season with salt and pepper and remove the bay leaf.
5. Meanwhile, make the pistou: pulse the basil, garlic, Parmesan (if using), and salt in a food processor until finely chopped. With the motor running, slowly drizzle in the olive oil until a smooth, bright green sauce forms.
6. Ladle the hot soup into warm bowls and pass the pistou at the table so each person can stir in 1-2 generous spoonfuls, releasing its fresh basil aroma.

Cook’s Notes

• Always stir the pistou in at the table rather than cooking it into the soup — heat dulls its bright color and fresh basil flavor.
• For a quicker weeknight version, swap the dried beans for two cans of cannellini or flageolet beans, rinsed and drained.
• Use the youngest, freshest basil leaves you can find; older leaves turn the pistou dark and bitter.
• The soup thickens as it sits, so add a splash of broth or water when reheating leftovers the next day.
• A small handful of vermicelli broken into 2-inch pieces is a traditional alternative to ditalini in this Provençal classic.

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