Soupe au Pistou

Notes: Soup can be made up to 2 days ahead. Reheat, covered, over high heat. Transport in a thermos or a tightly covered container in an insulated chest. Carry pistou in a separate covered jar.

Yield: Makes 12 to 14 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 18%
  • Protein: 10g
  • Fat: 4.3g
  • Saturated fat: 0.6g
  • Carbohydrate: 34g
  • Fiber: 8g
  • Sodium: 303mg
  • Cholesterol: 0.9mg


  • 3 1/2 quarts vegetable or fat-skimmed chicken broth
  • 1 pound butternut or Hubbard squash
  • 2 carrots (6 oz. total), peeled
  • 1 red thin-skinned potato (5 oz.), scrubbed
  • 3 stalks celery (1/2 lb. total), rinsed
  • 1 onion (1/2 lb.), peeled and chopped
  • 3 cloves garlic, minced
  • 1/2 pound zucchini, ends trimmed
  • 1 red bell pepper (1/2 lb.), rinsed, stemmed, and seeded
  • 2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil
  • 5 cans (15 oz. each) cannellini (white) beans, rinsed and drained
  • Pistou
  • Salt and pepper


  1. 1. In an 8- to 10-quart pan over high heat, bring broth to a boil.
  2. 2. Meanwhile, cut skin from butternut squash. Cut squash, carrots, potato, and celery into 1/2-inch cubes.
  3. 3. Add butternut squash, carrots, potato, celery, onion, and garlic to boiling broth. Cover, return to a boil, then reduce heat and simmer 10 minutes.
  4. 4. Meanwhile, cut zucchini and red bell pepper into 1/2-inch cubes.
  5. 5. Add zucchini, bell pepper, basil, and beans to broth. Cover and return to a boil over high heat. Reduce heat and simmer until all vegetables are tender when pierced, about 20 minutes longer.
  6. 6. Stir 1/4 cup pistou into soup, then ladle soup into bowls or mugs. Add salt and pepper and more pistou to taste.
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