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Pistou Soup

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Pistou Soup

A white bean and vegetable soup with macaroni pasta and a homemade French style pesto sauce.

Pistou Soup recipe

servings: 4

total time: 1 hour 30 minutes

recipe by: 


  • 1/2 cup dried great northern beans, rinsed
  • 2 TBSP olive oil
  • 1 yellow onion, chopped
  • 1 zucchini, chopped
  • 1 carrot, chopped
  • 1 roma tomato, chopped
  • 1 garlic clove, minced
  • 1/2 cup uncooked macaroni pasta
  • salt & freshly grated black pepper
  • 1/2 ounce (about 2/3 cup packed) fresh basil leaves
  • 1/2 ounce (about 2/3 cup packed) fresh baby spinach leaves
  • 1/4 cup freshly grated Parmesan cheese
  • 2 garlic cloves, peeled
  • pinch of salt
  • pinch of black pepper
  • 1/4 cup olive oil


  1. Place the beans in a saucepan, with enough water to cover the beans by about 2-inches, over medium-high heat and bring to a boil.

  2. When the water begins to boil cover the pan and reduce the heat to medium-low. Simmer the beans for about 45 minutes or until the beans are tender.

  3. Drain the beans and set aside.

  4. Heat the 2 TBSP of oil in a dutch over or large pot over medium-high heat.

  5. Add the onion, zucchini, carrot, tomato, and garlic to the pot and cook, stirring often, for about 3 minutes.

  6. Stir 6 cups of water, 1 tsp salt, and 1/2 tsp black pepper in with the vegetables and bring to a boil.

  7. Stir in the macaroni and beans then reduce the heat to medium-low. Simmer, stirring occasionally, until macaroni is tender, 10 to 15 minutes.

  8. Make the PISTOU SAUCE: Add the basil, Parmesan, garlic, salt, and pepper to a food processor and process into a paste. Transfer the basil paste to a bowl and stir in the olive oil until well combined.

  9. Take the soup off the heat and stir in 2 TBSP of the pistou sauce.

  10. Taste the soup and season with additional salt & pepper if necessary.

  11. Serve the soup in bowls with a little more of the pistou sauce spooned on top.


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Pistou Soup


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