Provencal Vegetable Soup au Pistou

Name: Provencal Vegetable Soup au Pistou
Prep time: 45 min
Cook time: 30 min
Ingredients: 5 tablespoons olive oil, divided; 1 medium onion; 1 leek, white and light green parts only; 1 stalk celery; 4 cloves garlic, divided; 1-2 zucchini; 1-2 carrots; 1-2 potatoes, preferably yellow or Yukon gold; 2-3 sprigs parsley; 1 handful fresh thyme and rosemary or 1 teaspoon dried; 1 bay leaf; 6 cups hot water; 1/2 15 oz. can beans (cannellini, kidney, navy or a mixture); kosher or sea salt and freshly ground pepper to taste; 2 large handfuls frozen corn; 1 large handful fresh basil; 3 tablespoons Parmesan, grated; 2 tablespoons tomato paste

April 28, 2015 by Laura 33 Comments

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Provencal Vegetable Soup au Pistou is my idea of a perfect spring soup – it accommodates virtually any vegetables you find at the store or in your CSA and combines them into an amazingly flavorful first course or main dish. A soup of peasant origins from the Provence region in southeast France, it’s my contribution to the May Progressive Eats theme of “Flavors of France.”

The classic components are simple: a water base, beans, vegetables, pasta or noodles, and pistou, a condiment comprised of basil, garlic and olive oil, sometimes with tomatoes and/or parmesan cheese.

Variations on Provencal Vegetable Soup au Pistou

Of course, if you look far and wide enough, you’ll find that the preparation and ingredient variations are almost endless. For example, you can substitute broth for water, cook beans from dried or use canned, and change up the vegetables to your heart’s content.

You can even vary the central ingredient, the pistou condiment. Sounds like pesto (both linguistically and in its ingredients), no? Hardly surprising – the region shares a border with Italy and the bible of French cuisine, Larousse Gastronomique, traces the word “pistou” to the Italian “pestare,” which means to pound. Some recipes for Provencal Vegetable Soup au Pistou actually call for homemade or store-bought pesto (with nuts) instead of nutless pistou, while others combine basil and tomatoes, with or without cheese. And the pistou can be stirred into the soup, added as a dollop on the top, or served on the side. Or as my husband described it, “minestrone soup with something like pesto on the side.”

My Take on Provencal Vegetable Soup au Pistou

After deciding to make soup au pistou, I checked out an array of recipes. The Larousse Gastronomique version is the “gold standard,” with dried beans and hand-pounded basil. David Lebovitz has a straightforward version and I checked out a super-simple one from SeriousEats. I wasn’t too enamored of Julia Child’s throw-all-the-vegetables-in-the-pot-and-boil-them-to-death (just kidding, but 40 minutes is a long time) variety from Mastering the Art of French Cooking, except for her pistou, a mixture of tomato paste and basil without nuts. Of all the soups, my favorite was Dorie Greenspan’s version from Around My French Table, but not her use-pesto-as-pistou ending.

And so, I adapted Dorie Greenpan’s soup and Julia Child’s pistou. The result received the household seal of approval – my husband ate it two nights in a row, smiling all the while. I purposely used proportions that hearken back to the peasant roots for this soup – imagining the generations of cooks who added a pinch of this and a dash of that to get their own version of Provencal vegetable soup au pistou just the way they liked it. In a few cases, I have provided a measured amount, but feel free to improvise on quantities of those too if you’re so inclined.

Provencal Vegetable Soup au Pistou

Progressive Eats is our virtual version of a Progressive Dinner Party. As I’ve already mentioned, this month’s theme is Flavors of France. Jane Bonacci who blogs at the Heritage Cook is our host. Hope you’ll join us and make something unique and delicious that is French or French-inspired!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, the month’s host choses the theme, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of bloggers, but always need substitutes. Plus, if there is enough interest, we would consider additional groups. To find out how you can participate, please contact Barb for more information.

The Progressive Eats Flavors of France Feast

Appetizers

Tarte á l’Oignon – French Onion Tart from Spice Roots
Gougeres filled with Bechamel aux Champignons from Pastry Chef Online

Salads

French Carrot Salad from Stetted
Salade de Tomates et Fromage from That Skinny Chick Can Bake

Soup

Provencal Vegetable Soup au Pistou from Mother Would Know (you’re here!)

Main Course

Duck Breasts a l’Orange from The Heritage Cook

Bread

Fig and Anise Bread from The Wimpy Vegetarian

Vegetables and Sides

Zucchini Summer Squash Tomato Gratin from Jeannette’s Healthy Living

Drinks

Kir Royale from Miss in the Kitchen

Desserts

Madeleines from Barbara Bakes
Triple-Layer Chocolate Macaroon Cake from François Payard from Creative Culinary