Feel the taste of summer with this savory dish – vegetables, beans, pasta, pistou and broth all in a bowl. Soupe au pistou is considered one of the tastiest soups. Let us take a look at how chefs prepare this dish and why they regard it as such.


Some cookbook authors share their vegetable choices. Chef Caroline Craig suggested using the best vegetables. Author Jacques Medecin chooses three veggies that should be in the soup, namely the tomatoes, haricot beans, and zucchini. Tomatoes add acidity while beans provide the texture.

But whichever vegetables you opt to add chef Alex Jackson warns that they should be soft before adding the broth.


The fresh haricot beans are the choice, but if it is not in season, the dried kinds are alternatives. White beans and borlotti are also good options. According to author Felicity Cloake, the beans are cooked separately with bay leaf and garlic. Then it is added to the soup with water and starch. Authors Gui Gedda and Marie-Pierre Moine both agree that beans are significant because it adds essence and content to the soup.


Lulu Peyraud, another author, prepares the broth with a lamb shank. The lamb adds characteristic taste and coarseness. Gedda and Moine use ham hock instead to achieve a smoky and salty savor.


Macaronis is the preferred one, but you can opt for vermicelli and rice, too.


This basil-based has garlic and no nuts.

Soupe au pistou


  • 450 g fresh beans (150 g white or borlotti beans)
  • A clove of garlic, peeled and crushed
  • Two cloves of garlic, peeled and sliced finely
  • A large onion, peeled and chopped
  • One bay leaf
  • One big tomato
  • One carrot, peeled and diced
  • Two courgettes, diced
  • 150 g green legumes, cut into 2cm
  • 150 g macaroni, or other pasta
  • 2 tbsp olive oil
  • Salt and pepper


  • 50 g basil leaves
  • One garlic clove
  • 20g parmesan
  • 60 ml extra-virgin oil
  • Coarse salt


For about eight hours, soak the beans in chilled water. Transfer in a pan with the bay leaf and crushed garlic. Pour water then let it boil. Cook until tender.

In a pan, sauté onions for about ten minutes. Add the garlic and thyme. In another container with hot water, dip the tomato, then transfer and remove the skin. Squash it unto the pan then continue frying. Add the courgettes and carrots and fry until soft. Next, mix in the cooked beans. Add enough cold water and let it simmer. Combine in the pasta and simmer to cook.

Prepare the pistou by combining garlic and salt. Mash then include basil leaves slowly while stirring the oil and cheese into it. Add flavor with salt and pepper. Put in a bowl, then lumped a pistou on top of it.