Provençal Vegetable and Bean Soup with Basil Pistou

Be the first to rate

(No Ratings Yet)

Loading...

A hearty Provençal summer soup loaded with seasonal vegetables, white beans, and small pasta, finished with a vibrant basil pistou stirred in at the table. The bright, herbaceous sauce is what transforms the simple vegetable broth into something deeply aromatic and unmistakably French Mediterranean.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 18 gFat
• 3.5 gSaturated Fat
• 50 gCarbs
• 8 gFiber
• 7 gSugar
• 14 gProtein
• 620 mgSodium
• 720 mgPotassium
• 180 mgCalcium
• 3.5 mgIron
• 28 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the soup

• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 large leek, white and pale green parts, sliced and rinsed
• 2 medium carrots, diced
• 2 medium Yukon Gold potatoes, peeled and diced
• 2 small zucchini, diced
• 1 small yellow summer squash, diced
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces

For the soup (continued)

• 6 cups low-sodium vegetable or chicken broth
• 1 (14.5 oz) can diced tomatoes with their juices
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1/2 cup small dried pasta such as ditalini or elbows
• 1 bay leaf
• 1 1/2 teaspoons fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

For the basil pistou

• 2 cups packed fresh basil leaves (stems removed)
• 3 cloves garlic, roughly chopped
• 1/3 cup grated Parmesan cheese (optional)
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon fine sea salt

Directions

1. Heat 3 tablespoons olive oil in a large Dutch oven over medium heat. Add the onion, leek, carrots, and a pinch of salt; cook, stirring often, until softened and translucent, about 6 to 8 minutes.
2. Stir in the garlic and cook until fragrant, about 1 minute. Add the potatoes, zucchini, summer squash, and green beans, and toss to coat in the aromatics.
3. Pour in the broth and diced tomatoes with their juices. Add the bay leaf, season with 1 1/2 teaspoons salt and the black pepper, and bring to a gentle boil. Reduce heat and simmer, partially covered, for 15 minutes until the vegetables are just tender.
4. Add the cannellini beans and dried pasta. Continue simmering for 9 to 11 minutes, until the pasta is al dente and the beans are heated through. Taste and adjust seasoning.
5. While the soup simmers, make the pistou: combine the basil, garlic, Parmesan (if using), and salt in a food processor. Pulse to chop finely, then with the machine running, slowly stream in the olive oil until a smooth, bright green sauce forms.
6. Remove the bay leaf. Ladle the hot soup into warm bowls and pass the pistou at the table so each person stirs in 1 to 2 tablespoons to taste, like a French pesto finish.
7. Serve immediately with crusty baguette and extra Parmesan on the side, if desired.

Cook’s Notes

• For the brightest green pistou, blanch the basil leaves for 10 seconds in boiling water, then shock in ice water before blending; this preserves the color beautifully.
• If you cannot find fresh green beans, haricots verts, or even thawed frozen cut green beans work in a pinch—adjust cooking time accordingly.
• The soup thickens as it sits because the pasta continues to absorb liquid; if making ahead, cook the pasta separately and add it to each bowl when serving.
• Traditional Soupe au Pistou is made without cheese in the pistou, so feel free to omit the Parmesan for a more authentic Provençal version, or use aged Gruyère for a nutty twist.

You might also like

European

Classic Pork Rillettes from Le Mans

European

Classic French Pure Butter Croissants

European

Provençal Fish Soup with Saffron and Rouille

European

Classic French Potato Gratin