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Pistou soup

Pistou Soup

The secret to this soup is having lots of different vegetables diced small. They can, of course, vary according to the season.


  • 6 Tbsp olive oil
  • 3 medium onions, chopped
  • 2 stalks celery, chopped
  • ½ fennel bulb, chopped
  • 2 bay leaves
  • 1 Tbsp Herbes de Provence
  • 1 tsp black pepper, ground
  • 1 cup tomatoes, chopped
  • 2 cups green/yellow beans
  • 2 cups zucchini
  • 2 cups kale or broccoli
  • 2 cups squash
  • 8 cups water
  • Sel au gout Salt to taste
  • 1 cup pistou (see recipe)
  • ½ cup fennel leaves, chopped


  1. 1

    Pour oil into a large pot with onions, celery, and fennel. Sauté for 12 minutes on medium-low heat.

  2. 2

    Add bay leaf, Herbes de Provence, pepper, and tomatoes and cook for five minutes more.

  3. 3

    Meanwhile, chop vegetables into ½-inch dice. Add water and prepared vegetables to the pot. Increase heat to maximum and bring to a boil. Reduce heat and simmer for 20 minutes.

  4. 4

    Remove from heat and let rest 5-10 minutes. Incorporate pesto. Taste, then add salt and pepper. Garnish with fennel leaves and serve immediately.

A variation of the Cabbage and Bacon Soup from The Spice Trekkers Cook at Home