Soupe au Pistou
Prep time
Cook time
Total time
A hearty, potager vegetable-based soup garnished with pesto and walnuts.
by Parisienne Farmgirl:
Recipe type: French peasant
Cuisine: French
Serves: 15
  • For the Soup:
  • ¼ cup extra virgin olive oil
  • 2 yellow onions, chopped
  • 6 cloves of garlic, chopped
  • 10 potatoes, small red fingering or babu yukon, chopped into ½ inch quarters
  • 3 cups French green beans, ends trimmed, 1 inch pieces
  • 1 pound of dried dragon or cranberry beans, can substitute cannellini beans if needed (fresh optional)
  • 4 quarts chicken stock
  • 2 teaspoons of salt
  • 1 bouquet garni
  1. In a large stock pot heat the olive oil
  2. Add onions, garlic and sauté for a couple of minutes
  3. Add potatoes, beans and green beans and stir for 5-10 minutes
  4. Beans will become shiny and potatoes almost opaque
  5. Cook over medium heat until beans become soft 1-1½ hours
  6. Remove bouquet garni (it's in the soup as photographed)
  7. Garnish with pesto and crushed walnuts
  8. (if you are using fresh shelling beans cooking time will greatly reduce)
  9. Some variations of this recipe call for tomatoes and spaghetti, experiment with your favorite veg. French food so SO much about veg. You can't go wrong.
Recipe by Parisienne Farmgirl at