Food Recipes Soups Vegetable Soups Soupe au Pistou Be the first to rate & review! Much like pesto, its Italian cousin, French pistou is a mixture of basil, garlic, and olive oil. Here we stir some into a hearty Provençal soup made with vegetables, potatoes, beans, and pasta and spoon the rest on top.Plus: More Soup Recipes and Tips By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on November 30, 2015 Rate PRINT Share Photo: © Melanie Acevedo Yield: 4 Ingredients 6 tablespoons olive oil 1 large onion, chopped 2 carrots, chopped 1 zucchini (about 1/2 pound), quartered lengthwise, cut crosswise into thin slices 1/4 pound green beans, cut into 1-inch lengths 2 teaspoons salt 1/4 teaspoon fresh-ground black pepper 1 pound boiling potatoes, peeled and cut into 1/2-inch dice 1 1/2 cups drained canned diced tomatoes (one 15-ounce can) 1 quart canned low-sodium chicken broth or homemade stock 3 cups water 1 cup drained and rinsed canned white beans, preferably cannellini 1/2 cup elbow macaroni or other small pasta 3 small cloves garlic, peeled 1 cup loosely packed basil leaves Directions In a large pot, heat 2 tablespoons of the oil over moderately low heat. Add the onion and carrots and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the zucchini, green beans, 3/4 teaspoon of the salt, and the pepper and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes longer. Add the potatoes, tomatoes, broth, and water and bring to a boil. Reduce the heat and simmer 15 minutes. Add the beans, pasta, and 1 teaspoon of the salt. Continue simmering until the vegetables are tender and the pasta is cooked through, about 10 minutes longer. Remove from the heat. Meanwhile, in a blender or food processor, puree the garlic, basil, and the remaining 4 tablespoons oil and 1/4 teaspoon salt. Stir 1/4 cup of this pistou into the soup. Serve the soup topped with the remaining pistou. Suggested Pairing A good German riesling will cut through the richness of the soup and refresh your palate with its lively flavor. Try a kabinett or spätlese wine, preferably halbtrocken (on the dry side). Originally appeared: December 2013 Rate It Print