Soupe Au Pistou


  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped garlic (4 cloves)
  • 1/2 cup dried white beans, soaked overnight and drained
  • 1 1/2 quarts chicken stock or low-salt canned chicken broth
  • 1/4 cup fresh fava, lima, or string beans, blanched and cooled
  • 1 cup zucchini, cut into small dice (3 medium zucchini)
  • 1 cup yellow squash, cut into small dice (3 medium squash)
  • 1/2 cup skinned and seeded tomato, cut into small dice (1 medium-size tomato)
  • 1/2 cup peeled carrot, cut into small dice (1 medium carrot)
  • 1/2 cup leek, white part only, cut into thin half-moon slices (2 medium leeks)
  • Kosher salt and freshly ground black pepper

Soupe au Pistou is a classic French vegetable soup.


In a medium pot, heat the olive oil over medium-high heat until just warm. Add the garlic and saute for 1 minute, taking care that it does not burn.


Add the presoaked white beans and stock, reduce the heat to medium, and cook until the beans are tender, 20 to 30 minutes.


Add the remaining vegetables and cook until tender, about 6 minutes.


Season to taste with salt and pepper.


Make Ahead Notes:


-The beans can be soaked overnight.

-The vegetables can be diced and blanched up to 48 hours in advance.

-The pesto can be made up to a week ahead of time; brush the top lightly with oil, cover, and refrigerate or freeze.

-The soup itself can be refrigerated up to 3 days or frozen for about 1 month; reheat over medium heat.