Skip to main content
LoginSign Up
Soupe au Pistou

Soupe au Pistou

Soupe au Pistou: Provence’s humble, hearty veggie and pasta soup that comes together quickly and is perfectly paired with warm, crusty bread.

By Calvin CoxApril 6, 2021

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Soupe au pistou is a humble, hearty vegetable, bean and pasta soup from Provence. We learned our version from home cook Agnes Daragon, a Harley-driving nurse who teaches country dancing and grew up in her mother's restaurant. The soup takes its name from the pistou—a heady, pesto-like puree of basil, garlic, cheese and olive oil—that garnish individual bowlfuls. To get the soup on the table in well under an hour, we opt for canned cannellini beans as well as store-bought pesto, but feel free to use homemade, if you like. We’ve found that supermarket refrigerated pesto sold near the fresh pasta typically has brighter, fresher flavor than shelf-stable jarred brands. Serve the soup with hunks of crusty bread.

Tip

Don’t add the beans until the last few minutes of cooking. Canned cannellini beans are often quite soft and just need to be warmed through instead of simmering for a long time.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    medium yellow onion, chopped

  • 1

    pint cherry tomatoes

  • 2

    medium garlic cloves, finely chopped

  • 1

    quart low-sodium chicken broth

  • 2

    bay leaves

  • 1

    teaspoon dried thyme

  • Kosher salt and ground black pepper

  • 4

    ounces small pasta, such as ditalini or elbows

  • 1

    medium (about 8 ounces) zucchini, cut into ½-inch cubes

  • 2

    15½-ounce cans cannellini beans, rinsed and drained

  • 4

    tablespoons basil pesto, divided, plus more to serve

Step 1

In a large pot over medium-high, heat the oil until shimmering. Add the onion and tomatoes, then cook, stirring occasionally, until the onion begins to brown and the tomatoes begin to break down, 5 to 7 minutes.

Step 2

Add the garlic and cook, stirring, until fragrant, about 45 seconds. Add the broth, bay, thyme, 1 teaspoon salt, 1 teaspoon pepper and 2 cups water, then bring to a simmer.

Stir in the pasta and zucchini. Cook, uncovered and stirring occasionally, until the zucchini is almost tender, 5 to 6 minutes.

Step 3

Add the beans and cook, stirring occasionally, until the pasta is al dente, the zucchini is completely tender and the beans are warmed through, 3 to 4 minutes.

Remove and discard the bay. Using tongs, gently squeeze any tomatoes that are still whole so they burst.

Step 4

Taste and season with salt and pepper. Ladle into bowls, then swirl 1 tablespoon pesto into each serving and drizzle with additional oil. Serve with additional pesto on the side.

Featured in