You are here: Home » Recipes » Soupe au Pistou Soupe au Pistou Recipe by Our Cookbook CollectionKitchen Tested Yield 8 to 10 servings Prep 5 mins Cook 37 mins A light vegetable soup with a basil flavor. PrintEmail This French soup requires a lot of chopping, but once that's done, it's no-fuss. Perfect with crusty bread, it's similar to minestrone but not as heavy and quite fresh tasting. Pistou is the French version of Italian pesto. Ingredients 2 tomatoes, peeled, seeded and chopped3 red potatoes, peeled and diced2 carrots, diced3 small zucchini, chopped1 handful green beans, cut in thirds1 leek, white part only, thinly sliced1 onion chopped2 quarts water1 teaspoon salt Coarsely ground back pepper1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme leaves)1 bay leaf1 can (15-ounce) cannelini beans, rinsed and drained1 cup frozen green peas1/2 cup small pasta-such as mini penne1/2 cup basil pesto (preferably homemade) Instructions Combine first seven ingredients (tomatoes through onion) in a large stockpot. Add water, salt, pepper, thyme and bay leaf and bring to a boil. Reduce heat and simmer 20 minutes, covered. Add beans and peas. Cook 5 minutes. Add pasta, and cook 7 to 10 minutes, until pasta is done. Remove from heat and stir in pesto. Cover and let stand 10 minutes for flavors to meld. Serve with grated Parmesan cheese and additional pesto if desired. Recipe based on Anne Willan’s Soupe Au Pistou in The Country Cooking of France (Chronicle Books, 2007).