French Pistou Soup is a vibrant and comforting Provençal classic, perfect for a light yet satisfying meal. This easy-to-make recipe brings the fresh flavors of summer vegetables and fragrant basil to your table, making it a wonderfully wholesome option for any day of the week.
Key Ingredients for French Pistou Soup:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 medium leek (white and light green parts only), washed and sliced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 6 cups vegetable broth
- 1 cup cooked cannellini beans or other white beans
- 1 cup cooked small pasta (like ditalini or alphabet pasta)
- Salt, to taste
- Freshly ground black pepper, to taste
For the Pistou:
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 2 cloves garlic
- Salt, to taste
How to Make French Pistou Soup:
This delightful French Pistou Soup is incredibly easy to prepare, bursting with fresh, wholesome ingredients that come together in under an hour. Its simplicity belies its rich, layered flavors, offering a satisfying meal that feels both nourishing and indulgent. The vibrant pistou stirred in at the end elevates this humble soup into something truly special. Expect to spend about 20 minutes on prep and 40 minutes on cooking.
Step-by-Step Instructions:
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the Mirepoix: Add the diced carrots and celery to the pot. Cook, stirring occasionally, for about 5 minutes to allow them to soften slightly.
- Introduce the Remaining Vegetables: Stir in the diced zucchini and sliced leek. Cook for another 5 minutes, allowing the vegetables to tenderize.
- Incorporate Tomatoes and Broth: Pour in the undrained diced tomatoes and the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the carrots and celery are tender.
- Add Beans and Pasta: Stir in the cooked cannellini beans and the cooked pasta. Continue to simmer for another 5 minutes to heat everything through.
- Season the Soup: Season the soup generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
- Prepare the Pistou: While the soup simmers, prepare the pistou. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, and 2 cloves of garlic. Pulse until coarsely chopped. With the processor running, slowly drizzle in the extra virgin olive oil until the mixture forms a thick, pesto-like sauce. Season with a pinch of salt.
- Serve: Ladle the hot soup into bowls. Dollop a generous tablespoon or two of the fresh pistou into each bowl. Gently stir it in before serving, allowing the basil and garlic flavors to infuse the soup.
Why You’ll Love This French Pistou Soup:
What truly makes this French Pistou Soup shine is its incredibly fresh and vibrant character, stemming from the abundance of vegetables and the star of the show – the fragrant pistou. Unlike a creamy tomato soup, this dish offers a lighter, brighter profile, allowing the natural sweetness of the vegetables and the herbaceous punch of basil to take center stage. It’s a fantastic way to enjoy a hearty meal without breaking the bank, as most of the ingredients are pantry staples or budget-friendly seasonal produce. The customizable toppings, especially that glorious swirl of homemade pistou, make each spoonful a delightful experience.
This soup is not just delicious; it’s a true celebration of simple, wholesome ingredients. It’s the perfect answer to “what’s for dinner?” when you crave something healthy, satisfying, and bursting with flavor without a lot of fuss. So, gather your ingredients, get your apron on, and prepare to fall in love with this sunny Provençal gem. Give this French Pistou Soup a try today – your taste buds will thank you!
Storing and Reheating Tips:
- Refrigeration: Store any leftover French Pistou Soup in an airtight container in the refrigerator for up to 3-4 days. Ensure the soup has cooled completely before sealing the container.
- Reheating: To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. Be mindful not to overcook, as this can make the vegetables mushy. It’s best to add the fresh pistou just before serving for the brightest flavor; if reheating soup that already has pistou mixed in, the flavor will still be delicious but slightly less punchy.
- Freezing: This soup freezes well! Allow the soup to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace at the top as liquids expand when frozen. Frozen French Pistou Soup can be stored for up to 2-3 months.
- Thawing and Reheating from Frozen: To thaw, place the frozen soup in the refrigerator overnight. Then, reheat as described above. Alternatively, you can reheat directly from frozen on the stovetop over low heat, stirring frequently, or in a microwave-safe dish.
Final Thoughts:
French Pistou Soup is a testament to the beauty of simple, fresh ingredients coming together harmoniously. It’s a versatile dish that’s both comforting and incredibly good for you. We encourage you to try this delightful Provençal recipe and experience a taste of sunshine in your own kitchen.
French Pistou Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon Olive oil, 1 Large onion, chopped, 2 Garlic cloves, minced
- Add the diced carrots and celery to the pot. Cook, stirring occasionally, for about 5 minutes to allow them to soften slightly.2 Medium carrots, peeled and diced, 2 Celery stalks, diced
- Stir in the diced zucchini and sliced leek. Cook for another 5 minutes, allowing the vegetables to tenderize.1 Medium zucchini, diced, 1 Medium leek (white and light green parts only), washed and sliced
- Pour in the undrained diced tomatoes and the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the carrots and celery are tender.1 14.5 ounce can Diced tomatoes, undrained, 6 cups Vegetable broth
- Stir in the cooked cannellini beans and the cooked pasta. Continue to simmer for another 5 minutes to heat everything through.1 cup Cooked cannellini beans or other white beans, 1 cup Cooked small pasta (like ditalini or alphabet pasta)
- Season the soup generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed.Salt, to taste, Freshly ground black pepper, to taste
- In a food processor, combine the fresh basil leaves, grated Parmesan cheese, and 2 cloves of garlic. Pulse until coarsely chopped. With the processor running, slowly drizzle in the extra virgin olive oil until the mixture forms a thick, pesto-like sauce. Season with a pinch of salt.2 cups Fresh basil leaves, packed, 1/2 cup Grated Parmesan cheese, 1/4 cup Extra virgin olive oil, 2 cloves Garlic, to taste Salt
- Ladle the hot soup into bowls. Dollop a generous tablespoon or two of the fresh pistou into each bowl. Gently stir it in before serving, allowing the basil and garlic flavors to infuse the soup.