Soupe au Pistou is the great vegetable soup of summer in Provence — a hearty mix of green beans, courgettes, potatoes and white beans, brightened at the very last moment with a spoonful of pistou, the region’s fragrant basil, garlic and olive oil paste (a close cousin of Italian pesto, but made without pine nuts).

Ingredients

200 g green beans, trimmed and cut
2 courgettes, diced
2 potatoes, diced
2 tomatoes, chopped
2 carrots, diced
200 g cooked white beans
50 g small pasta (vermicelli)
For the pistou: 2 cloves garlic, a large bunch of basil, 50 g parmesan, olive oil
Salt and pepper, to taste

Instructions

Place all the vegetables and white beans in a large pot, cover with water, season with salt, and bring to the boil.
Simmer for 30 minutes until the vegetables are tender.
Add the pasta and cook for a further 8-10 minutes.
Meanwhile, make the pistou: crush the garlic and basil together, mix in the parmesan, and gradually work in enough olive oil to form a thick paste.
Remove the soup from the heat and stir in the pistou just before serving.

Always add the pistou off the heat — cooking it would dull the fresh, vibrant flavour of the basil.

About This Recipe

Soupe au Pistou (Provençal Vegetable and Basil Soup) is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.

At a Glance

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Serves: 4-6
Difficulty: Easy

Tips for the Best Results

Sweat the aromatics gently before adding liquid so the Soupe au Pistou (Provençal Vegetable and Basil Soup) builds a deep, rounded base flavour.
Blend only part of the soup for a texture that is both silky and rustic.
Taste and adjust the seasoning right at the end, when the flavours have fully come together.
A drizzle of good olive oil or a spoon of cream just before serving lifts the whole bowl.

Serving Suggestions

Ladle the Soupe au Pistou (Provençal Vegetable and Basil Soup) into warm bowls and serve with crusty bread or a swirl of olive oil. It makes a comforting starter or, with a green salad alongside, a light main course.

Storage

Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently so the texture stays as good as freshly made, and freeze portions for longer storage.