Dinner · 60 min · french

Soupe au Pistou

If you like cannellini beans, you’ll love this French dinner — 60 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 2 cans Cannellini beans
• 2 Zucchini
• 8 oz Green beans
• 1 lb Yukon Gold potatoes
• 1 can Diced tomatoes
• 0.5 cup Small pasta
• 2 cups Fresh basil
• 0.5 cup Parmesan
• 0.33 cup Olive oil

Steps

1. Simmer the potatoes, beans, and tomatoes in 8 cups of salted water for 15 minutes. Everything goes into one pot in order of cooking time — potatoes first, then the quicker vegetables — so nothing turns to mush.
2. Add the zucchini, green beans, and pasta and simmer 12 more minutes until everything is tender. The broth should taste like a garden, lightly seasoned; the pistou brings the intensity later.
3. Meanwhile, pound or blitz the basil, half the Parmesan, and a garlic clove with the olive oil into a rough, vivid green paste. It should be coarser than pesto — pistou is a condiment with texture, not a sauce.
4. Stir half the pistou directly into the pot off the heat and ladle into bowls. Pass the rest at the table along with more Parmesan, so each person swirls in their own. The soup goes from gentle to electric the moment the raw basil hits it.
5. Leftovers keep beautifully for 2 days, but reserve the pistou separately — it dulls in the hot soup overnight. Fresh swirl, fresh magic.

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