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Soupe au Pistou in a white bowl.

Soupe au Pistou

Course: Appetizer, Main Dish, Soup, spring soups
Cuisine: French food, healthy vegetable soup, Provençal, vegetarian
Keyword: easy vegetable soup, Soupe au Pistou, a classic French vegetable soup
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 people
Calories: 339kcal
Soupe au Pistou is a vegetarian soup that is perfect for spring and summer. Let the vegetables that are in season guide you, and use whatever beans you have in the cupboard. It's a choose your own adventure kind of soup from Provençal. 
Print Recipe



  • 4 cups water
  • 1 can whole tomatoes 15 ounces
  • 2 carrots diced
  • 1 onion diced
  • 2 leeks white and light green parts only, thinly sliced
  • 1 can black beans
  • 1 can cannellini beans
  • 3 handfuls fresh spinach or one small box frozen cooked
  • pinch crushed red pepper
  • salt and cracked black pepper to taste


  • 2 cups fresh basil
  • 1/2 cup olive oil
  • 1/2 cup Parmigiano cheese or Pecorino
  • 1 clove garlic grated on a microplane



  • In a heavy-bottomed soup pot, sauté leeks, onion and carrot in olive oil until they begin to soften.
  • Then add all ingredients except spinach. Simmer until flavors are combined, about an hour. Add spinach about 15 minutes before serving.
  • Remove the soup from the heat, serve topped with a big dollop of pistou, a drizzle of olive oil, and a bit more cheese on top.


  • Make the pistou in a food processor. Add the basil, cheese and garlic and pulse together, then add the olive oil in batches and pulse until it becomes a paste, or stream it in if you wish.


Calories: 339kcal | Carbohydrates: 30g | Protein: 12g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 333mg | Potassium: 408mg | Fiber: 9g | Sugar: 3g | Vitamin A: 5785IU | Vitamin C: 12mg | Calcium: 216mg | Iron: 4mg