Soupe au pistou

The great Provençal summer soup: vegetables, white beans and pasta, flavoured with a garlic and basil pistou. Generous, colourful and nourishing, it is a complete dinner with the flavours of the South of France.

Preparation: 25 min  |  Cooking: 35 min  |  Servings: 6  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 160 kcal · 9 g protein · 20 g carbohydrate · 2 g fat

Ingredients

• 2 tins of white beans
• 2 courgettes
• 2 carrots
• 2 tomatoes
• 100 g small pasta
• 1 bunch of basil
• 3 cloves of garlic

Method

1. Simmer the carrots, courgettes, tomatoes and beans in water for 25 minutes.
2. Add the pasta and cook it.
3. Make the pistou: blend the basil, garlic and olive oil.
4. Serve the soup with a spoonful of pistou.

Nutritional benefits

White beans provide plant protein and fibre, the vegetables add vitamins and antioxidants, and the pasta gives energy. The basil and olive oil pistou adds flavour and good fats. A complete, generous, 100% plant-based soup that works as a meal.

Variations and substitutions

• With extra green beans.
• Gluten-free: use gluten-free pasta or rice.
• Pistou with Parmesan (not vegan).
• With chard or spinach.

Storage and making ahead

Keeps for 4 days and can be frozen (without the pistou, which should be added fresh). Excellent for batch cooking.

💡 Good to know

Add the raw pistou in the bowl, off the heat: too much heat would make the basil lose all its fragrance.

See also

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes · high-protein recipes.

Foods in this recipe: white beans · courgettes · carrots · tomatoes · pasta.

You might also like these recipes: Tofu teriyaki bowl · Pearl barley and vegetable salad · Moroccan harira.