Pistou Soup

Pistou Soup

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16 people made this

About this recipe: My mom brought this recipe back from a cooking class in Provence. Pistou is the French word for pesto. This is a wonderful tasting fresh vegetable soup. We've made it 3 times in just one month! It is so easy, healthy, filling, and delicious (better the next day). Can be served as a dinner meal with some crusty bread and wine.


Serves: 10 

  • 3 litres vegetable broth
  • 2 cups (500ml) water
  • 2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces
  • 4 zucchini, cut into small cubes
  • 3 medium carrots, cut into bite size pieces
  • 4 medium potatoes, cut into bite sized pieces
  • 1 bunch Italian basil, leaves picked from stems
  • 10 cloves garlic, minced
  • 3 large tomatoes, chopped
  • 1/2 cup (125ml) olive oil
  • 1 teaspoon salt
  • 1 (400g) can kidney beans, drained and rinsed
  • 1 (400g) can white beans, drained and rinsed
  • 1 (400g) can diced tomatoes
  • 1 (230g) package spaghetti, broken into 5cm pieces
  • 1/2 cup (60g) shredded Gruyere cheese
  • 1/2 cup (40g) grated Parmesan cheese

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
  2. Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
  3. Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.

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