Pistou Soup Recipe
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: About 1 hour
Difficulty: Easy
Chef's Note

Pistou (or "pesto") comes from the Latin "pestare" meaning to crush, since the basil leaves have to be finely mashed in a mortar to blend them into the mixture.   

Pistou soup is a filling meal on its own, but in some regions they add cubed bacon, grilled Toulouse sausages or ham. 


- 500 g (18 oz.) kidney beans
- String Beans, strings removed
- or flat Green beans
- Small zucchini
- Carrots
- Onions
- Potatoes
- Small fresh yellow and green beans
- Salt and pepper
- Vermicelli or small shell pasta
- Ripe tomatoes, peeled
- 5 or 6 cloves of garlic
- A bunch of basil (500 ml / 2 cups)
- Parmesan
- Olive oil
  1. Prepare the vegetables: peel and dice the vegetables; shell the beans as necessary;
  2. place all the vegetables into a pot; cover with cold water; bring to a boil;
  3. reduce the heat; season with salt and pepper; cover and simmer for 1 hour;
  4. add a handful of pasta; continue cooking until everything is tender; 
  5. meanwhile prepare the pistou (see recipe below); add 2 or 3 tbsp. of pistou at the end of the cooking time and serve immediately in a tureen, passing more pistou and grated Parmesan separately if desired. 

 Making the pistou

  1. In a mortar, grind the basil and garlic cloves;
  2. drizzle in the olive oil to form a thick sauce; 
  3. stir in the grated Parmesan.


More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up