Soupe Au Pistou: A lightened version of the classic Provençal dish. Photo courtesy Turner Publishing Company.



Soups & Stocks

Category Main Page
Articles & Reviews


Main Nibbles

Articles & Reviews Of Foods
From A To Z


Product Reviews

Main Page

Food, Beverages, Books,
News & More






January 2010

Product Reviews / Main Nibbles / Soups & Stocks

Healthy Soup Recipes

Page 5: Soupe Au Pistou


This is Page 5 of a 7-page article. Click on the black links below to view the other pages.

On The Menu:


Soupe Au Pistou

Pistou is a Provençal variant of pesto made of basil, garlic, olive oil and salt; soupe au pistou is a hearty vegetable soup with the pistou stirred right in before serving. Here, the pistou is lightened using a fraction of the olive oil, without any sacrifice of flavor. When the pistou is stirred in, the soup turns a vibrant green and becomes perfumed with the intense, sweet aroma of basil mixed with garlic.

Recipe yields 6 servings. Calories per serving: 211.


  • 1 14.5-ounce can diced tomatoes, drained, divided use
  • 2 cups packed fresh basil leaves
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • 3 cloves of garlic, roughly chopped
  • 2 large leeks (white and pale green parts only), chopped and rinsed
  • 2 medium carrots, peeled and chopped
  • 1 medium Yukon Gold potato, peeled and diced
  • 8 cups low-sodium chicken or vegetable broth, divided use
  • ½ cup orzo (rice-shaped pasta) or other tiny-shaped pasta
  • 1-½ cups fresh or frozen cut green beans
  • 1 15-ounce can white beans (any variety), rinsed and drained
  • ¼ teaspoon dried crushed red pepper
  • Optional: additional freshly grated Parmesan cheese


  1. Measure ½ cup of the drained tomatoes and place in a food processor with the basil, Parmesan cheese, oil and garlic. Purée. Season the pistou with salt and pepper.
  2. Combine the leeks, carrots, potato and 1 cup of the broth in a large saucepan set over medium-low heat. Cook until the vegetables are almost tender, stirring occasionally, about 8 minutes.
  3. Add the remaining broth. Bring to a boil. Stir in the orzo. Bring to a boil, then reduce heat to medium. Simmer, uncovered, 12 minutes, until the orzo is almost tender, stirring often.
  4. Add the green beans, white beans, red pepper and remaining tomatoes. Cook 10 minutes. Season with salt and pepper to taste.
  5. Stir the pistou into the soup and serve. If desired, sprinkle with the additional Parmesan cheese.


Continue To Page 6: Thai Hot & Sour Soup

Go To The Article Index Above



Recipe © copyright Camilla V. Saulsbury. All rights reserved. Additional content

© Copyright 2005-2023 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.