Taste of France: Soupe au Pistou from Provence
The Cincinnati-Nancy, France Sister City Association is delighted to share a new series celebrating the vibrant flavors of French cuisine. Inspired by our friends in Nancy and the rich culinary heritage of France, we’ll be highlighting seasonal recipes that bring both comfort and nourishment — the kind of dishes that warm the soul and bring people together.
This month’s feature: Soupe au Pistou, a beloved Provençal vegetable soup that captures the bright, fresh flavors of southern France. Light yet hearty, this dish is a celebration of summer’s bounty — ideal for enjoying with family or friends, indoors or out.
The recipe is adapted from French: Delicious Classic Cuisine Made Easy by Carole Clements and Elizabeth Wolf-Cohen, a beautifully curated cookbook filled with approachable, authentic French recipes.
Serves 6–8
This vibrant, vegetable-packed soup is the perfect way to savor the essence of Provence. Whether you’re using fresh summer produce or making a cozy pot in the cooler months, this recipe is flexible, flavorful, and nourishing.
For the soup:
1½ cups fresh fava beans (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, thinly sliced
1 celery stalk, thinly sliced
2 carrots, thinly sliced
2 small potatoes, finely diced
4 oz green beans, trimmed and cut
5 cups water
2 small zucchinis, chopped
3 medium tomatoes, peeled, seeded, and chopped
1 cup shelled peas (fresh or frozen)
Handful of spinach, cut into thin ribbons
Salt and freshly ground pepper, to taste
Fresh basil sprigs, for garnish
For the pistou (a Provençal pesto):
1–2 garlic cloves, finely chopped
½ cup fresh basil leaves, packed
4 tbsp grated Parmesan cheese
4 tbsp extra virgin olive oil
Make the pistou:
In a food processor, blend the garlic, basil, and Parmesan until smooth, scraping down the sides as needed. With the processor running, slowly drizzle in the olive oil. Alternatively, use a mortar and pestle for a more traditional approach.
Prepare the soup base:
If using dried beans, boil them in water for 10 minutes, then drain. Add the beans to a saucepan with herbes de Provence and one garlic clove, cover with water (1 inch above beans), and simmer — about 10 minutes for fresh beans, or 1 hour for dried — until tender. Reserve the beans and their cooking liquid.
Cook the vegetables:
In a large pot, heat the olive oil. Add the onion and leeks, and cook for 5 minutes. Stir in the celery, carrots, and remaining garlic. Cover and cook, stirring occasionally, for 10 minutes.
Add the potatoes, green beans, and water. Season lightly with salt and pepper. Bring to a boil, skim any foam, then reduce heat and simmer, covered, for 10 minutes.
Add the zucchini, tomatoes, peas, and the reserved beans with their cooking liquid. Simmer for 25–30 minutes, or until the vegetables are tender. Stir in the spinach and cook for an additional 5 minutes. Taste and adjust seasoning.
To serve:
Ladle soup into bowls and top each with a generous spoonful of pistou. Garnish with fresh basil.
We hope this Provençal classic brings a taste of France into your home. Stay tuned as we continue sharing more recipes that celebrate our transatlantic friendship and the joy of good food.