At the Cincinnati-Nancy Sister City Association, we’re celebrating the joy of international friendship by sharing a taste of our sister city’s rich culinary heritage. As part of our new recipe spotlight series, we’re featuring dishes that bring comfort, joy, and a healthy twist—all while staying true to French tradition.
Our first feature is a classic from the sunny southern region of France: Soupe au Pistou, a vibrant Provençal vegetable soup. This dish is the perfect way to savor the fresh, seasonal produce of summer while embracing the simple, soulful flavors that define French cuisine.
Inspired by the beautiful cookbook French: Delicious Classic Cuisine Made Easy by Carole Clements and Elizabeth Wolf Cohen, this recipe is a celebration of vegetables, herbs, and the magic of homemade pistou—a basil-based sauce similar to pesto, swirled in just before serving.
Serves 6–8
This hearty, healthy soup captures the essence of summer in Provence and is ideal for warm-weather dinners or light lunches with friends. It’s flexible based on what’s in season, and it’s an excellent way to showcase the bounty of your garden or local market.
For the Soup:
1½ cups fresh fava beans, shelled (or ¾ cup dried navy beans, soaked overnight)
½ tsp dried herbes de Provence
2 garlic cloves, finely chopped
1 tbsp olive oil
1 onion, finely chopped
2 small or 1 large leek, finely sliced
1 celery stalk, finely sliced
2 carrots, finely sliced
2 small potatoes, finely diced
4 oz green beans
5 cups water
2 small zucchinis, finely chopped
3 medium tomatoes, peeled, seeded, and chopped
1 cup garden peas, fresh or frozen
Handful of spinach, sliced into ribbons
Salt & freshly ground black pepper
Fresh basil sprigs for garnish
For the Pistou:
1–2 garlic cloves, finely chopped
½ cup (packed) fresh basil leaves
4 tbsp grated Parmesan cheese
4 tbsp extra virgin olive oil
1. Make the Pistou:
In a food processor, blend the garlic, basil, and Parmesan until smooth. With the motor running, slowly pour in the olive oil. Alternatively, you can use a mortar and pestle to grind the ingredients, stirring in the oil last.
2. Prepare the Beans:
If using dried beans, boil them in water for 10 minutes, then drain. Place them in a pan with the herbes de Provence and one garlic clove. Add enough water to cover by an inch. Simmer until tender—about 10 minutes for fresh beans or 1 hour for dried. Set aside in their liquid.
3. Sauté the Base:
In a large pot, heat olive oil. Add the onion and leeks and cook for 5 minutes until softened.
4. Add Aromatics:
Stir in the celery, carrots, and the second garlic clove. Cover and cook for 10 minutes, stirring occasionally.
5. Build the Broth:
Add the potatoes, green beans, and 5 cups of water. Season lightly with salt and pepper. Bring to a boil, skim any foam, reduce heat, and simmer for 10 minutes.
6. Finish the Soup:
Add the zucchini, tomatoes, peas, and the reserved beans with their liquid. Simmer for 25–30 minutes until vegetables are tender. Stir in the spinach and cook for 5 more minutes. Adjust seasoning as needed.
7. Serve with Pistou:
Ladle soup into bowls, swirl in a spoonful of pistou, and garnish with fresh basil. Serve warm with crusty French bread and enjoy a taste of Provence from the comfort of your home.
This recipe isn’t just a nourishing meal—it’s a celebration of the connection between Cincinnati and Nancy, of summer produce, and of the shared love for delicious, healthy food that brings people together across cultures.
Stay tuned for more recipes in this series, and bon appétit from all of us at the Cincinnati-Nancy Sister City Association!