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Soupe au Pistou: French Vegetable Soup

This classic French soup is packed full of vegetables and topped with a salty pesto
Soupe au Pistou


This healthy, hearty, French-inspired soup is a perfect meal to satisfy and please the whole family.

This recipe is courtesy of Jamie Oliver.


For the soup

  • 4 Tablespoons olive oil
  • 1 onion
  • 3 cloves garlic
  • 3 leeks
  • 3 potatoes
  • 3 carrots
  • 1 stick of celery
  • 3 zucchini
  • 2 sprigs flat-leaf parsley
  • 2 fresh bay leaves
  • 250 Grams baby green beans
  • 1 400 gram tin chopped tomatoes
  • 1 400 gram tin cannellini beans
  • 1 400 gram tin borlotti beans
  • 70 Grams small macaroni

For the pistou sauce

  • 5 cloves garlic
  • 6 sprigs fresh basil
  • 60 Grams Parmigiano-Reggiano
  • 3 Tablespoons extra-virgin olive oil


For the soup

Peel and finely chop the onion and garlic. Trim and slice the leek. Chop the potatoes, carrots, celery, and zucchini into cubes. Pick and roughly chop the parsley leaves.

Heat the olive oil in a large sauce pan over a medium heat and sauté the onion, garlic, and leek for 5 minutes.

Add the other chopped ingredients, the bay leaves, green beans, and chopped tomatoes. Drain and add the tinned beans. Cover with water, season, and simmer until the vegetables are tender.

Add the pasta and simmer until cooked, adding water if the soup is too thick.

For the pistou sauce

Peel and add the garlic to a pestle and mortar. Add the garlic leaves and some sea salt. Poudn until puréed. Grate in the Parmigiano-Reggiano and muddle the extra-virgin olive oil to make a paste.

Serve the soup hot, with a dollop of pistou on top.