Soupe au Pistou with Summer Vegetables

A hearty and flavorful Provençal vegetable soup, brimming with the taste of summer and topped with a vibrant basil pistou.

Prep Time

20 minutes

Total Time

60 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.87/serving

Season:

☀️ Summer

Meal Type:

Dinner•Soup

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

2tablespoonsOlive oil

£0.25

1mediumOnion(chopped)

£0.30

2mediumCarrots(chopped)

£0.20

2stalksCelery stalks(chopped)

£0.35

2clovesGarlic cloves(minced)

£0.10

2mediumZucchini(chopped)

£0.80

1mediumYellow squash(chopped)

£0.60

1lbTomatoes(chopped, or one 28oz can of diced tomatoes)

£1.80

1cupGreen beans(trimmed and cut into 1-inch pieces)

£1.20

1cupCannellini beans(cooked, or one 15oz can, drained and rinsed)

£0.60

0.5cupSmall pasta shapes(ditalini or elbow macaroni)

£0.30

8cupsVegetable broth

£1.00

1leafBay leaf

£0.10

1teaspoonDried herbes de Provence

£0.15

to tasteSalt

£0.05

to tasteBlack pepper

£0.10

2cupsFresh basil leaves(for pistou)

£2.00

2clovesGarlic cloves(for pistou)

£0.10

0.3cupOlive oil(for pistou)

£0.25

0.3cupGrated Parmesan cheese(for pistou (optional, omit for vegan))

£1.00

Total Cost

£11.25

£1.87 per serving

Instructions

1.
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2.
Add garlic and cook for another minute until fragrant.
3.
Add zucchini, yellow squash, tomatoes, green beans, vegetable broth, bay leaf, and herbes de Provence. Bring to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are tender.
4.
Stir in pasta and cannellini beans. Cook for 8-10 minutes, or until pasta is cooked through.
5.
While the soup simmers, prepare the pistou: In a food processor or mortar and pestle, combine basil leaves and garlic. Process or pound into a paste. Slowly drizzle in olive oil until well combined. Stir in Parmesan cheese, if using.
6.
Remove bay leaf from soup. Season with salt and pepper to taste.
7.
Ladle soup into bowls and top with a generous dollop of pistou. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (550g)

385 kcal / 1611 kJ

Carbs

42g

16% of RDA

Fat

19g

27% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

12 g

13% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Adjust the amount of vegetables according to your preference and what's in season.

For a richer flavor, use homemade vegetable broth.

The pistou can be made ahead of time and stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Feel free to add other vegetables like potatoes, eggplant, or corn.

If you don't have herbes de Provence, use a combination of dried thyme, rosemary, and savory.

Cooking Equipment

Large pot or Dutch oven

Food processor or mortar and pestle

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of vegetables according to your preference and what's in season.

For a richer flavor, use homemade vegetable broth.

The pistou can be made ahead of time and stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Feel free to add other vegetables like potatoes, eggplant, or corn.

If you don't have herbes de Provence, use a combination of dried thyme, rosemary, and savory.

Soupe au Pistou with Summer Vegetables

Ingredients

Instructions