Soupe au Pistou is a light, hearty vegetable soup from the Provence region of France, similar to Italian Minestrone, but defined by its signature topping: Pistou. Pistou is a cold sauce similar to pesto but made without pine nuts, focusing on the vibrant flavor of fresh basil, garlic, and olive oil.

Prep Time	Cook Time	Serves
30 minutes	1 hour	6–8

Part A: Ingredients

For the Soup

• 2 Tbsp Olive Oil
• 1 large Yellow Onion, chopped
• 2 Carrots, peeled and diced
• 2 Celery stalks, diced
• 1 medium Zucchini, diced
• 2 medium Potatoes, peeled and cubed
• 6 cups Vegetable Stock or water
• 1 (15 oz) can Canned white beans (e.g., Cannellini), drained and rinsed
• $1/2$ cup Short Pasta (e.g., ditalini, small shells)
• Salt and Black Pepper

For the Pistou

• 2 cups Fresh Basil Leaves (packed)
• 4 cloves Garlic, peeled
• $1/2$ cup grated Parmesan or hard cheese
• $1/2$ cup High-quality Extra Virgin Olive Oil
• Pinch of Salt

Part B: Instructions

Step 1: Prepare the Soup Base

1. In a large Dutch oven or pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes until the vegetables are softened.

Step 2: Simmer the Vegetables

1. Add the cubed potatoes, diced zucchini, and vegetable stock/water to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, or until the potatoes and carrots are tender.
2. Stir in the drained and rinsed white beans, salt, and pepper. Simmer for 5 minutes.

Step 3: Cook the Pasta

1. Add the short pasta directly to the simmering soup. Cook for 8–10 minutes, or according to the package directions, until the pasta is al dente. The starch from the pasta will slightly thicken the soup.

Step 4: Prepare the Pistou

1. While the pasta is cooking, make the Pistou. In a food processor, pulse the basil leaves and garlic until roughly chopped.
2. Add the grated Parmesan cheese and a pinch of salt. Pulse again.
3. Slowly drizzle the olive oil into the food processor while blending until a thick, vibrant green sauce forms. The texture should be a chunky paste.

Step 5: Serve

1. Taste the finished soup and adjust seasoning.
2. Ladle the hot soup into individual serving bowls.
3. Crucially, add a generous spoonful of the cold Pistou to the center of each hot bowl. The contrast of the cold, vibrant basil and the hot, savory soup is the essence of this dish. Do not stir the Pistou into the main pot, as it will lose its brightness.