Soupe au Pistou: French Vegetable Soup

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

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

This recipe is courtesy of Jamie Oliver.

4
Servings
518
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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.

Nutritional Facts

Total Fat
31g
44%
Sugar
6g
7%
Saturated Fat
23g
96%
Carbohydrate, by difference
46g
35%
Protein
16g
35%
Vitamin A, RAE
364µg
52%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
156mg
16%
Choline, total
12mg
3%
Fiber, total dietary
14g
56%
Fluoride, F
23µg
1%
Folate, total
48µg
12%
Iron, Fe
5mg
28%
Magnesium, Mg
21mg
7%
Phosphorus, P
73mg
10%
Sodium, Na
893mg
60%
Water
67g
2%
Zinc, Zn
1mg
13%

Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.