Classic Provençale Pistou Soup Recipe
Legend has it that pistou soup became a favorite dish during harvest times in Provence. Farmers and their families would gather after a long day of working in the fields, and each household would contribute vegetables from their gardens—whatever was freshest at the moment. Someone would bring the beans, another would contribute the zucchini, and perhaps someone else would have tomatoes or basil on hand. The dish was an expression of community, a true potager soup born from collaboration and resourcefulness.
Unlike pesto, pistou traditionally does not include pine nuts, likely because the farmers of Provence, though resourceful, didn’t always have access to the luxury ingredients that could be found in nearby Italy. Instead, the basil-garlic-olive oil mix was more focused on the fresh flavors available locally.
The soup is often made in the summer and early autumn, when Provençal gardens are brimming with fresh vegetables and aromatic herbs. In some Provençale families, it’s tradition to gather all the ingredients fresh from the garden, making the soup a celebration of the region’s bounty. In particular, the pistou is usually made with a mortar and pestle, a method that has been passed down through generations, giving the dish a true artisanal feel.
Classic Provençale Pistou Soup Recipe
Ingredients:
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 zucchini, diced
• 1 leek (white and light green part only), thinly sliced
• 1 small fennel bulb, diced (optional but traditional)
• 2 tomatoes, peeled and diced (or 1 can of diced tomatoes)
• 1 large potato, diced
• 100g green beans, trimmed and cut into 2-inch pieces
• 1 can (400g) white beans (like cannellini), drained and rinsed
• 1 liter vegetable broth (or water)
• Salt and freshly ground black pepper, to taste
• 1 small bouquet garni (a sprig each of thyme, bay leaf, and parsley, tied together)
• 100g small pasta (vermicelli)
For the Pistou Sauce:
• 2 cups fresh basil leaves
• 2 garlic cloves, peeled
• 1/4 cup olive oil
• 1/3 cup grated Parmesan cheese (optional)
Instructions:
1. Sauté the Vegetables:
• Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, leek, and fennel (if using) and cook until they soften, about 5 minutes.
2. Add Remaining Vegetables:
• Stir in the diced carrots, zucchini, potatoes, tomatoes, and green beans. Cook for another 5 minutes, stirring occasionally.
3. Add the Broth and Seasoning:
• Pour in the vegetable broth or water. Add the bouquet garni and season with salt and pepper. Bring to a boil, then reduce the heat and let the soup simmer gently for about 25 minutes or until all the vegetables are tender.
4. Add the Pasta and White Beans:
• Stir in the pasta and white beans and let the soup simmer until the pasta is cooked, about 10 minutes. Remove the bouquet garni before serving.
5. Prepare the Pistou Sauce:
• While the soup is simmering, make the pistou. In a mortar and pestle or food processor, combine the basil, garlic, and olive oil. Pound or blend until smooth, then stir in the Parmesan if desired. Season with a pinch of salt.
6. Serve:
• Ladle the soup into bowls and stir a generous spoonful of pistou into each bowl just before eating. Serve with crusty bread for a complete Provençal experience.
This classic version of pistou soup is hearty, fresh, and full of summer vegetables, with the basil-garlic pistou providing a fragrant finish.
This classic Provençal pistou soup recipe will take about 1 hour to prepare and cook:
• Preparation Time: 20-25 minutes (chopping vegetables, preparing the pistou)
• Cooking Time: 35-40 minutes (sautéing vegetables, simmering the soup, cooking pasta)
