A classic French country vegetable soup, brimming with wholesome vegetables and finished with a vibrant, nut-free pistou. Comforting, nutritious, and full of Provençal flavor.
On cold evenings there’s little more satisfying than a bowl of Provençal vegetable soup. This rustic French soup combines a variety of seasonal vegetables simmered in a fragrant broth and is finished tableside with pistou — a simple basil garlic sauce similar to pesto but typically made without pine nuts. The pistou brightens the broth and adds a silky herbal finish that makes each spoonful memorable.
The recipe that follows is inspired by a teaching night in a bustling kitchen, where a diverse crowd gathered to learn basic techniques and share stories. The soup proved to be a crowd-pleaser: tender root vegetables, tomatoes, tender pasta and green beans in a savory broth, all lifted by the fresh pistou and a sprinkling of Parmesan. It’s a great make-ahead option for weeknight dinners and works well for entertaining because the soup can simmer while you prepare the pistou and other courses.
This version emphasizes fresh ingredients and straightforward technique. The vegetable list is flexible — use what you have on hand — and the pistou can be prepared quickly in a food processor or with a mortar and pestle. Serve with crusty bread or crostini for dipping and pass extra grated Parmesan for sprinkling at the table.
Provencal Vegetable Soup with Pistou
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- Author: Mila Furman
- Total Time: 45 min
- Yield: 8 people
Description
A classic French country vegetable soup loaded with fresh vegetables and finished with an unforgettable, nut-free pistou. This comforting dish is hearty enough for a main course yet light and healthy, perfect for cooler nights or as part of a relaxed dinner with friends.
Ingredients
For the soup:
- 2 quarts vegetable stock
- 1 onion, chopped
- 4 garlic cloves, minced or pressed
- A few sprigs each of thyme and parsley (optional: a Parmesan rind and a bay leaf)
- Salt to taste
- 1 tablespoon extra virgin olive oil
- 2 leeks (white and light green parts only), cleaned and sliced
- 1 14-ounce can tomatoes (with liquid)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, scrubbed and diced
- 1 medium turnip, peeled and diced
- 1 medium parsnip, peeled and sliced
- 1/2 pound green beans (about 2 cups), trimmed and broken into 1-inch pieces
- 1/2 cup small soup pasta (macaroni, small shells, or similar)
- Freshly ground pepper
Pistou
- 2 large garlic cloves, halved and green shoots removed
- 1 cup fresh basil leaves
- Salt to taste
- 1/3 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan, plus extra for sprinkling
- Freshly ground pepper
Instructions
Soup
- Heat the olive oil in a heavy pot over medium heat. Add the chopped onion and a generous pinch of salt.
- Cook the onion, stirring occasionally, until softened, about 5 minutes. Add the leeks and garlic and cook for another few minutes until fragrant.
- Add the canned tomatoes and stir. Cook until the tomatoes reduce slightly and the mixture becomes fragrant, about 5–10 minutes.
- Add the remaining vegetables (carrots, celery, zucchini, turnip, parsnip) to the pot, along with the thyme, parsley, Parmesan rind or bay leaf if using, and the vegetable stock. Bring to a simmer, cover, and cook over low heat for 45 minutes to an hour, until the vegetables are tender. Taste and adjust seasoning with salt and pepper.
For the pistou
- Combine the garlic, basil, salt, and Parmesan in a food processor or mortar. With the machine running (or while pounding with the pestle), slowly stream in the olive oil until a thick, spreadable sauce forms. Season with freshly ground pepper and adjust salt as needed.
- About 10 minutes before serving, add the pasta to the simmering soup and cook until al dente.
- Five minutes after adding the pasta, stir in the green beans so they stay bright and tender-crisp.
- Adjust pepper and salt to taste.
- To serve, ladle the hot soup into bowls and add a spoonful of pistou to each bowl for guests to swirl in. Sprinkle with additional grated Parmesan if desired.
- Serve with crostini or crusty bread for dipping.
Notes and tips: use seasonal vegetables and adjust cooking time based on their size and freshness. Leftovers keep well in the refrigerator for 3–4 days; the pasta may absorb broth over time, so reserve a little extra stock when reheating. For a lighter version, omit the Parmesan rind and reduce the pasta. For a heartier meal, add cooked beans or a splash of good olive oil when serving. The pistou can be made ahead and stored in the refrigerator for up to 2 days; press a little plastic wrap directly onto the surface to minimize browning.
