Back
🍵
FrenchVeg

Soupe au Pistou

Provençal vegetable soup with herby pistou swirl.

40 min4 serveseasy

Soupe au Pistou is a classic vegetarian French recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 40 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 40 minutes without much fuss. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are green beans, zucchini and tomato. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: good tinned tomatoes are better than mediocre fresh ones outside summer.

Share this recipe

from Cook Max
Gmail Email WhatsApp X / Twitter Facebook

Every share includes a link back to Cook Max so friends can discover more free recipes.

Nutrition · per servingestimated

234

kcal

12g

Protein

35g

Carbs

5g

Fat

vegsouphealthy

Ingredients

  • green beans200 g
  • zucchini2
  • tomato3
  • white beans1 can
  • pasta1 cup small
  • basil1 cup
  • garlic3 cloves
  • parmesan0.5 cup

Method

  1. 1
    Step 1 ~10 min

    Simmer chopped vegetables and beans in 1.5 L water 20 min.

  2. 2
    Step 2 ~10 min

    Add pasta; cook until tender.

  3. 3
    Step 3 ~10 min

    Pound basil, garlic, parmesan and olive oil to a pistou.

  4. 4
    Step 4 ~10 min

    Ladle soup; swirl pistou into each bowl.

Per-step times are approximate and based on the total cook time of 40 minutes.

Pro tips & common mistakes

  • Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
  • Salt the pasta water generously and save a mug of the starchy cooking water before you drain — a splash thickens any sauce beautifully.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

You may also like

Browse more French recipes or search all recipes.

Frequently asked questions

How long does Soupe au Pistou take to cook?
From prep to plate, Soupe au Pistou takes about 40 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Soupe au Pistou vegetarian?
Yes — this version of Soupe au Pistou is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Soupe au Pistou?
The headline ingredients are green beans, zucchini, tomato. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Soupe au Pistou?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Soupe au Pistou?
Soupe au Pistou pairs naturally with classic french sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.