Provencal Vegetable Soup with Pistou

Transport your taste buds to the sun-soaked countryside of Provence with this hearty and aromatic Provencal Vegetable Soup with Pistou. Bursting with garden-fresh vegetables like zucchini, green beans, and tomatoes, this nourishing soup is simmered to perfection with a fragrant medley of thyme and bay leaf. The addition of white beans and tender pasta elevates its texture, making it a satisfying meal on its own. But the pièce de résistance is the vibrant pistou—a garlicky basil and parmesan paste that’s swirled into each bowl just before serving, infusing the soup with unparalleled depth and richness. Perfect for a cozy dinner or a nutritious lunch, this Mediterranean classic pairs beautifully with crusty bread and a drizzle of extra virgin olive oil. Warm, wholesome, and brimming with flavor, this recipe is a celebration of seasonal ingredients made for savoring.

Nutriscore Rating: 80/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 medium leek (white and light green parts), sliced
• 3 large garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 medium potatoes, peeled and diced
• 3 medium tomatoes, chopped
• 8 cups vegetable stock
• 1 leaf bay leaf
• 2 sprigs thyme sprigs
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper, freshly ground
• 0.75 cup small pasta (e.g., ditalini or elbow)
• 1 cup canned white beans, rinsed and drained
• 2 cups fresh basil leaves
• 0.5 cup parmesan cheese, grated
• 0.25 cup extra virgin olive oil (for pistou)
• 1 large garlic clove (for pistou)

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced onion, sliced leek, and minced garlic. Sauté for 5-7 minutes until softened and fragrant.

Step 3

Add the diced carrots, celery, zucchini, green beans, and potatoes. Stir well to coat the vegetables in oil.

Step 4

Add the chopped tomatoes, vegetable stock, bay leaf, and thyme sprigs. Season with salt and black pepper.

Step 5

Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 25 minutes, or until the vegetables are tender.

Step 6

While the soup is simmering, prepare the pistou. In a food processor, combine the fresh basil leaves, grated parmesan cheese, garlic clove, and extra virgin olive oil. Process until a smooth paste forms. Set aside.

Step 7

After 25 minutes, add the small pasta and white beans to the soup. Continue simmering for 8-10 minutes, or until the pasta is cooked al dente.

Step 8

Remove the bay leaf and thyme sprigs from the soup. Taste and adjust seasoning with additional salt and pepper if needed.

Step 9

Ladle the soup into bowls and top each serving with a generous dollop of pistou. Serve warm with crusty bread if desired.

Nutrition Facts

Serving size	(4162.3g)

Amount per serving	% Daily Value*
Calories	2812.3

Total Fat 121.3g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 8.4g
Cholesterol 40mg	0%
Sodium 9204.1mg	0%
Total Carbohydrate 363.3g	0%
Dietary Fiber 68.5g	0%
Total Sugars 72.9g
Protein 94.4g	0%

Vitamin D 0IU	0%
Calcium 1291.6mg	0%
Iron 26.0mg	0%
Potassium 9158.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 12.9%

Carbs: 49.7%