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Recipe: Soup Au Pistou

This traditional French soup is filled with summer vegetables and flavored with fragrant basil pesto, which the French call "pistou." It makes a great light lunch or dinner with a loaf of crusty bread.


  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 carrot, peeled and diced
  • 1 rib celery, diced
  • 3 cloves garlic, minced
  • 2 1/4 ounces Veggie-Stock Gold®
  • 6 cups water
  • 1/2 pound thin green beans, trimmed and cut in 1-inch lengths
  • 2 small zucchini, diced
  • 2  medium tomatoes, diced  (or 1 14 1/2-ounce can diced tomatoes, drained)
  • 1/4 pound orzo, ditalini, or other small pasta
  • 1 can (15 ounces) cannellini or other white beans, drained and rinsed
  • Salt and ground black pepper
  • 2/3 cup prepared basil pesto


  1. Warm the olive oil in a soup pot over medium-low heat.  Add the onion, carrots, and celery and cook until the onion is transparent and the vegetables are soft, but not  browned, about 7 minutes.  Add the garlic and cook 1 minute more.
  2. Stir in the Veggie-Stock Gold® and water and bring to a simmer, stirring to dissolve the concentrate.
  3. Add the green beans, zucchini, tomatoes, and orzo and bring back to a simmer.  Cook for 8-10 minutes, stirring occasionally, untll the pasta is just tender.
  4. Stir in the beans and simmer for another 2-3 minutes, until the soup is heated through.
  5. Season to taste with salt and pepper and serve the soup in warmed bowls topped with a generous spoonful of pesto.
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Classic French Stocks and Sauces