French · Lunch · Dinner
Provençal Vegetable and Bean Soup with Pistou
Soupe au pistou
A summery Provençal soup of white beans, courgettes, green beans and small pasta in a light broth. Each bowl is finished with a spoonful of fresh garlicky basil pistou.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Serves
- 6
Calories come from: Carbs 60% · Fat 25% · Protein 15%
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Ingredients
For 6 servings- 1 tbsp14 golive oil (for the soup)
- 1 medium110 gonion, diced
- 1 medium90 gleek, white and light green parts, sliced
- 2 medium120 gcarrots, diced
- 1 medium170 gpotato, peeled and diced
- 7 1/2 cups (1.75 L)water
- 1 leafbay leaf
- 2 medium400 gzucchini (courgettes), diced
- 1 1/2 cups150 ggreen beans, trimmed and cut into 2 cm pieces
- 2 medium240 gtomatoes, chopped
- 2 cans (15 oz each), drained480 gcannellini beans, canned, drained and rinsed
- 2/3 cup80 gwhole wheat small pasta (ditalini or elbows)
- 1 tsp6 gsalt (for the soup)
- 1/2 tspblack pepper, ground
- 2 packed cups40 gfresh basil leaves
- 3 cloves9 ggarlic cloves
- 2 tbsp27 golive oil (for the pistou)
- 1 pinchsalt (for the pistou)
- 1 tbsp15 gwater (for the pistou)
Steps
- 1
Heat 1 tbsp olive oil in a large pot over medium heat.
- 2
Add the onion and leek and cook gently for 6 minutes until soft but not browned.
- 3
Stir in the carrots and potato and cook for 2 minutes.
- 4
Pour in the 1.75 L water, add the bay leaf and bring to a boil.
- 5
Lower the heat and simmer for 12 minutes.
- 6
Add the zucchini, green beans, tomatoes and cannellini beans and simmer for 10 minutes.
- 7
Stir in the pasta and simmer for about 10 minutes more, until the pasta and vegetables are tender.
- 8
While the soup simmers, pound or blend the garlic with the pinch of salt into a paste.
- 9
Add the basil and crush or pulse until finely chopped.
- 10
Work in 2 tbsp olive oil and 1 tbsp water to make a loose, spoonable pistou.
- 11
Remove the bay leaf and season the soup with the salt and black pepper.
- 12
Ladle the soup into bowls and top each with a spoonful of pistou just before serving.
Swaps, storage and make-ahead
Swaps
- For a gluten-free soup, replace the whole wheat pasta with a small pasta labelled gluten-free, or leave the pasta out and add an extra diced potato.
- Use low-sodium vegetable stock instead of some of the water for a deeper-flavoured broth, choosing one labelled vegan if you want to keep the soup vegan.
- Swap the cannellini beans for canned navy beans or chickpeas, drained and rinsed.
- For a classic non-vegan pistou, pound 2 tbsp finely grated Parmesan into the basil paste.
Storage
Cool the soup and refrigerate it within 2 hours in a covered container for up to 3 to 4 days, reheating until steaming hot; the pasta will soften and absorb broth, so add a splash of water when reheating. Keep the pistou separately in a small covered jar in the fridge, with a thin layer of olive oil on top, for up to 2 days, and freeze the soup without the pasta if you want to freeze it.
Make ahead
Make the soup up to a day ahead without the pasta, then reheat until steaming hot and simmer the pasta in it just before serving. The pistou can be made a few hours ahead and kept covered in the fridge, though it is brightest made fresh.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Gluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (617 g) | Per 100 g | |
|---|---|---|
| Calories | 273 kcal | 44 kcal |
| Protein | 10.7 g | 1.7 g |
| Carbohydrates | 43.1 g | 7 g |
| of which sugars | 6.8 g | 1.1 g |
| Fiber | 8.9 g | 1.4 g |
| Fat | 8 g | 1.3 g |
| of which saturated | 1.2 g | 0.2 g |
| Sodium | 736 mg | 119 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
