Provençal Vegetable Soup (Soupe au Pistou)

Name: Provençal Vegetable Soup (Soupe au Pistou)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 large large leek (white and pale green parts only), washed and thinly sliced (2 cups); 1 rib celery rib, cut into 1/2-inch pieces; 1 large large carrot, cut into 1/2-inch pieces; 1 clove garlic clove, finely chopped; 1 sprig large thyme sprig; 2 tablespoons extra-virgin olive oil; ½ pound boiling potatoes, peeled and cut into 1/2-inch pieces; ½ pound Swiss chard, stems cut into 1/2-inch pieces and leaves coarsely chopped; 8 cups water; 2 cups thawed frozen edamame (fresh soybeans); ½ pound zucchini, cut into 1/2-inch pieces; ¼ pound green beans, trimmed and cut into 1-inch pieces; ¾ cup medium pasta shells; 1 small small tomato; 1 cup packed basil leaves; ½ cup packed flat-leaf parsley leaves; 2 cloves garlic cloves, finely chopped; 2 tablespoons extra-virgin olive oil; 1 cup coarsely grated Gruyère (3 ounces); 1 serving Accompaniment: grilled baguette slices brushed with olive oil

A hearty French vegetable soup featuring leeks, potatoes, Swiss chard and pasta, finished with a traditional pistou sauce made from basil, garlic, and Gruyère cheese. This rustic Provençal dish combines summer vegetables with aromatics for a nourishing meal.

6 servings

45 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 large large leek (white and pale green parts only), washed and thinly sliced (2 cups)
•1 rib celery rib, cut into 1/2-inch pieces
•1 large large carrot, cut into 1/2-inch pieces
•1 clove garlic clove, finely chopped
•1 sprig large thyme sprig
•2 tablespoons extra-virgin olive oil
•½ pound boiling potatoes, peeled and cut into 1/2-inch pieces
•½ pound Swiss chard, stems cut into 1/2-inch pieces and leaves coarsely chopped
•8 cups water
•2 cups thawed frozen edamame (fresh soybeans)
•½ pound zucchini, cut into 1/2-inch pieces
•¼ pound green beans, trimmed and cut into 1-inch pieces
•¾ cup medium pasta shells
•1 small small tomato
•1 cup packed basil leaves
•½ cup packed flat-leaf parsley leaves
•2 cloves garlic cloves, finely chopped
•2 tablespoons extra-virgin olive oil
•1 cup coarsely grated Gruyère (3 ounces)
•1 serving Accompaniment: grilled baguette slices brushed with olive oil

Cooking Instructions

1.
Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
15 min
2.
Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.
5 min
3.
Stir in edamame, zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.
10 min
4.
Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.
10 min
5.
Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.
5 min

Provençal Vegetable Soup (Soupe au Pistou)

6 servings

45 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 large large leek (white and pale green parts only), washed and thinly sliced (2 cups)

•1 rib celery rib, cut into 1/2-inch pieces

•1 large large carrot, cut into 1/2-inch pieces

•1 clove garlic clove, finely chopped

•1 sprig large thyme sprig

•2 tablespoons extra-virgin olive oil

•½ pound boiling potatoes, peeled and cut into 1/2-inch pieces

•½ pound Swiss chard, stems cut into 1/2-inch pieces and leaves coarsely chopped

•8 cups water

•2 cups thawed frozen edamame (fresh soybeans)

•½ pound zucchini, cut into 1/2-inch pieces

•¼ pound green beans, trimmed and cut into 1-inch pieces

•¾ cup medium pasta shells

•1 small small tomato

•1 cup packed basil leaves

•½ cup packed flat-leaf parsley leaves

•2 cloves garlic cloves, finely chopped

•2 tablespoons extra-virgin olive oil

•1 cup coarsely grated Gruyère (3 ounces)

•1 serving Accompaniment: grilled baguette slices brushed with olive oil

Cooking Instructions

Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.

15 min

Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.

5 min

Stir in edamame, zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.

10 min

Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.

10 min

Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.

5 min