Soup Au Pistou Recipe

Sweat aromatics

Heat 3 tablespoons olive oil in a large soup pot over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the vegetable base

Add the diced carrots and celery and cook 4–5 minutes. Stir in the diced potatoes and cook another 3 minutes. Add the chopped tomatoes and cook until they begin to break down, about 3–4 minutes.

Add stock and simmer

Pour in 6 cups of stock, add the thyme and bay leaf, and bring to a gentle boil. Reduce heat to a simmer, cover partially, and cook until the potatoes are just tender, about 12–15 minutes.

Add remaining vegetables and beans

Stir in the zucchini, green beans, and cannellini beans. Simmer until all vegetables are tender, about 8–10 minutes. Taste and season with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper, adjusting to your preference.

Cook the pasta

In the simmering soup, add 1 cup small pasta and cook until al dente, following the pasta’s package timing (usually 7–10 minutes). If the soup becomes too thick, add up to 1 cup hot water or stock to reach desired consistency.

Add greens

Stir in the chopped spinach or Swiss chard and cook just until wilted, about 2 minutes. Remove and discard the bay leaf. Keep the soup on low heat while you prepare the pistou.

Prepare the pistou

In a mortar and pestle or small food processor, combine the basil, parsley, garlic cloves, and 1/2 teaspoon salt. Pound or pulse until roughly chopped. With the motor running (if using processor), stream in 6 tablespoons olive oil until the mixture is a loose paste. Stir in the grated Parmesan and lemon zest (if using). Taste and adjust salt and pepper as needed.

Alternative no-cheese pistou

For a dairy-free pistou, omit the Parmesan and increase olive oil to 8 tablespoons and add an extra garlic clove. Finish with a little more salt to taste.

Ladle the hot soup into bowls. Place about 1 tablespoon of pistou into each bowl (or let guests add their own). Drizzle a little olive oil over each serving and sprinkle with 1 tablespoon grated cheese and torn basil leaves. Serve immediately with crusty bread.