Soupe au Pistou

Soupe au pistou or pistou soup is a hearty Provençal soup. Loads of vegetables and a sauce that tastes like pesto.

Preparation Time:
Cooking Time:
Yield: 6 servings


  • 200g yellow onion
  • 100g celery
  • 100g carrots
  • 200g green beans
  • 200g leeks, trimmed
  • 2 courgette (zucchini) (~320g)
  • 2 medium potato (~440g)
  • 1 pinch ground black pepper (~0.25g)
  • 1 tsp herbes de Provence (~1g)
  • 3 medium tomatoes (~270g)
  • 1 can cannelini beans (~235g)
  • 100mL olive oil (~91.3g)
  • 4g salt
  • 75g fresh basil
  • 2 cloves garlic (~12g)


  1. Dice the peeled onion, celery and carrot.
  2. Fry for about 3 minutes in about 2 tsp oil while preparing the other vegetables
  3. Top and tail the green beans, then cut into 1" (2.5cm) lengths, chop the leaks as well, dice the peeled potato and courgette
  4. Add to the pan along with the pepper and herbs de Provence and stir to coat. Then add enough boiling water to just cover.
  5. Peel the tomatoes, de-seed, chop and add to the pan.
  6. Bring to the boil and simmer until the potato and green beans are cooked (check after about 15 minutes of cooking)
  7. Meanwhile, finely chop the fresh basil and combine with the olive oil and salt. Peel and crush the garlic cloves (leaving them relatively intact, unless you really love garlic) and add to the oil mix to make pistou.
  8. Add the drained canneliini beans to the soup once the vegetables are all almost cooked.
  9. Serve the soup and drizzle the pistou on top (or stir in if you prefer).

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans
  • Gluten free


Per 100g Serving (374g)
Energy 339kJ 1272kJ
Energy 81.2kcal 304kcal
Fat 4.3g 16.2g
  of which saturates 0.74g 2.8g
Carbohydrates 8.8g 32.8g
  of which sugars 2.2g 8.1g
Fibre 2.1g 8g
Protein 2g 7.7g
Sodium 82.5mg 309mg
  as salt 0.21g 0.79g
Fruit/veg portions 0.78 2.9

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.