Soupe au Pistou Recipe (2024)

This is soooo good, I'm surprised there aren't more comments. Quite versatile. Try adding mushrooms, tomato paste, rosemary, thyme in adidtoin to the bouquet garne

Made this with the first fresh green garden beans. Will probably be better as leftovers the next day. Also used barley as it survives being reheated better than pasta. That is how we had it in Provence at a little bed and breakast we stayed at. Very close.

Take extra time to fully cook the turnips. Prepared as directed they are still crunchy.

Made this soup tonight with Rancho Gordo Marcello beans and cooked everything per the recipe-except added more broth towards the end--it was delicious, well worth the time and effort. The best pistou soup I have ever made.

Summer in a bowl. I carefully cut all of the vegetables into 1/2" cubes. Lovely with a bread, cheese, pate board. This is a great version. I adjusted ingredients slightly to what was available from our local Farmer's market...lady cream peas, fresh navy beans, small new potatoes, etc. Didn't use cabbage, turnips, pasta, personal preference. The pistou makes the soup and gives the broth a light green color. Very light and fresh.

***** Fantastic soup, easy to make, especially if you use canned beans (and skip the first step). Everyone loved it. I've put it on my list with easy recipes for large groups ;-) Will definitely make this again.

If you’re searching for the best version of this soup you can stop right here. We made this exactly as directed, used turnips, no crunchiness. Also went for the barley. I broke my ceramic mortar and pestle last year after 40 yrs. of use. Cuisinart or any other whirly machine gives a decent pesto. It’s a must! Ribbolito tomorrow! Thank you, MRS, for your wonderful recipes. I don’t think you get enough credit for the precision, freshness, and outstanding results of your professional oeuvre.

This was so delicious and a pretty accurate duplicate of a home cooked version I had last week in Menerbes. I added a few other bean varieties to match theirs, and a potato and fennel bulb for good measure. The result is filling and delicious.

Love the barley tip from Lorna - though the barley took 1.25 hrs to cook separately so start cooking it at the start of the soup. Used a can of canellini beans instead of making from scratch and added the bouquet garni with the broth instead; supplemented the veg with some frozen peas at the end. Forgot the zucchini but didn't miss it (can turn into a mushy mess in soups). Reheated it was excellent with a bit of extra water.

Excellent soup. Used frozen peas, no turnip or zucchini. Had cooked some beans a couple days ago so used about 2 cups of those and 2 quarts of water.

Probably good, but please don’t call it soupe au pistou!

I liked this mild soup, but wish the pesto were more forceful. A lot more garlic.

If you’re searching for the best version of this soup you can stop right here. We made this exactly as directed, used turnips, no crunchiness. Also went for the barley. I broke my ceramic mortar and pestle last year after 40 yrs. of use. Cuisinart or any other whirly machine gives a decent pesto. It’s a must! Ribbolito tomorrow! Thank you, MRS, for your wonderful recipes. I don’t think you get enough credit for the precision, freshness, and outstanding results of your professional oeuvre.

Love this! Easy to play with ingredients. I used 2 cans of great northern beans. Sautéed carrots, celery, yellow pepper, and a bulb of fennel after the onions. Added about 10 ounces of baby bella mushrooms to the sauté, then added the leeks and garlic. Seasoned with 2 tsp basil, 1/2 tsp thyme, 1/4 tsp sage, 2 bay leaves, and parm rind. Replaced turnips with 3 golden beets. Roasted them so I was sure they were done, so added with them and 2 TBS tomato paste with pasta. Yummy!

Lovely lovely soup. Perfect fall dinner with sides of peasant bread, Brussel sprouts, caramelized acorn squash and sweet potato and a dessert of Fuji apples with caramel dipping sauce. (Did not use turnips added extra zucchini)

Delicious & forgiving. Using what I had on hand, used golden beets instead of turnips, no celery but chopped chard stems and a store bought pesto to top each bowl. I used some chicken stock and needed to add water to suit.Served with corn muffins. A keeper for us!

***** Fantastic soup, easy to make, especially if you use canned beans (and skip the first step). Everyone loved it. I've put it on my list with easy recipes for large groups ;-) Will definitely make this again.

Love the barley tip from Lorna - though the barley took 1.25 hrs to cook separately so start cooking it at the start of the soup. Used a can of canellini beans instead of making from scratch and added the bouquet garni with the broth instead; supplemented the veg with some frozen peas at the end. Forgot the zucchini but didn't miss it (can turn into a mushy mess in soups). Reheated it was excellent with a bit of extra water.

Delicious and more importantly, the kids liked it. Didn't have turnips, and didn't really miss them. It could use more than the 1/2 cup of pasta, but then you'd need to add more water.

I have adapted this amazing soup to my summer garden by omitting the beans & pasta, using fingerling potatoes as the 'starch'.I zap up the flavor by using bone broth as my base, adding 8-10 ounces of tomato sauce if I have left over in the fridge or whiz up a jar of plum tomatoes in a blender. When sauteing onion, I add a couple of small thinly sliced leeks and a blend of dried herbs&spices: marjoram, thyme, parsley, coriander, turmeric, a dash of fennel seeds. Maybe its no longer a pistou lol

I love this but it made way too much to eat right now - can it be frozen?

Take extra time to fully cook the turnips. Prepared as directed they are still crunchy.This is soooo good, I'm surprised there aren't more comments. Quite versatile. Try adding mushrooms, tomato paste, rosemary, thyme in addition to the bouquet garni

This was so delicious and a pretty accurate duplicate of a home cooked version I had last week in Menerbes. I added a few other bean varieties to match theirs, and a potato and fennel bulb for good measure. The result is filling and delicious.

Summer in a bowl. I carefully cut all of the vegetables into 1/2" cubes. Lovely with a bread, cheese, pate board. This is a great version. I adjusted ingredients slightly to what was available from our local Farmer's market...lady cream peas, fresh navy beans, small new potatoes, etc. Didn't use cabbage, turnips, pasta, personal preference. The pistou makes the soup and gives the broth a light green color. Very light and fresh.