📝 About This Recipe
A vibrant celebration of summer in Provence, this hearty vegetable soup is the soul of French country cooking. Unlike its Italian cousin minestrone, this dish is defined by the 'pistou'—a fragrant, cheese-flecked basil paste stirred in at the very end to create a burst of herbal freshness. It is a nourishing, aromatic masterpiece that perfectly captures the essence of a Mediterranean garden in a single bowl.
🥗 Ingredients
The Soup Base
- 3 tablespoons Extra-virgin olive oil (high quality)
- 1 large Yellow onion (finely diced)
- 2 medium Leeks (white and light green parts only, cleaned and sliced)
- 2 medium Carrots (peeled and cut into 1/2 inch cubes)
- 2 pieces Celery stalks (diced)
- 3 pieces Garlic cloves (minced)
Summer Vegetables and Broth
- 2 medium Zucchini (cut into 1/2 inch cubes)
- 1/2 lb Green beans (trimmed and cut into 1-inch pieces)
- 2 medium Yukon Gold potatoes (peeled and cubed)
- 15 oz Canned Cannellini beans (rinsed and drained)
- 3 large Plum tomatoes (seeded and diced)
- 8 cups Water or light vegetable stock
- 1/2 cup Small pasta shape (like Ditalini or Orzo) (uncooked)
The Pistou (Basil Paste)
- 2 cups Fresh basil leaves (packed tightly)
- 4 pieces Garlic cloves (peeled)
- 1/2 cup Parmesan or Gruyère cheese (finely grated)
- 1/3 cup Extra-virgin olive oil (poured in a slow stream)
- to taste Kosher salt and black pepper
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, heat 3 tablespoons of olive oil over medium heat until shimmering.
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2
Add the diced onion and sliced leeks. Sauté for 5-7 minutes until soft and translucent, but do not let them brown.
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3
Stir in the carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally to coat the vegetables in the oil.
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4
Add the minced garlic and cook for just 60 seconds until fragrant.
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5
Pour in the water or vegetable stock. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes.
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6
Stir in the zucchini, green beans, and diced tomatoes. Season with a generous pinch of salt and pepper.
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7
Simmer for another 10 minutes. At this point, add the small pasta and the drained cannellini beans.
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8
Continue cooking for 8-10 minutes, or until the pasta is al dente and the vegetables are tender but not mushy.
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9
While the soup finishes cooking, prepare the pistou. In a mortar and pestle (traditional) or a small food processor, pulse the garlic and basil leaves into a coarse paste.
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10
Gradually whisk or pulse in the grated cheese and then the olive oil until a thick, emerald-green sauce forms.
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11
Taste the soup and adjust the salt and pepper. Turn off the heat.
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12
There are two ways to serve: either stir half the pistou directly into the pot for a unified flavor, or place a dollop of pistou in the center of each individual bowl just before serving.
💡 Chef's Tips
For the most authentic flavor, use a mortar and pestle for the pistou to avoid oxidizing the basil leaves. Always use seasonal vegetables; if it's spring, add peas or asparagus; if it's late summer, use the freshest vine-ripened tomatoes. Do not overcook the pasta; it will continue to soften in the hot broth, so aim for a firm 'al dente' bite. If the soup becomes too thick the next day, thin it with a little water or broth before reheating. Traditional pistou does not contain pine nuts, unlike Italian pesto, which keeps the flavor lighter and more focused on the herbs.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough or a crusty French baguette to soak up the broth. Pair with a chilled glass of Provençal Rosé or a crisp Sauvignon Blanc. A side of simple mixed greens with a sharp lemon vinaigrette balances the heartiness of the soup. Top with an extra sprinkle of grated Gruyère or Parmesan for added richness. For a complete meal, follow with a light fruit galette or fresh berries.