A bowl of pistou soup

Pistou soup (AIP, paleo, vegan)

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Pistou soup is another traditional French recipe from the Southern region called Provence. This vegetable soup is at the same time healthy and comforting, which in my opinion, makes it the perfect soup.

What is Pistou?

Pistou (pronounced peestoo) is the French version of the famous Italian sauce called Pesto. Pistou and pesto are two pretty similar sauces (well Provence and Italy are very close). The French traditional pistou differs slightly from the Italian pesto: it has no pine nuts and no parmesan (which is an italian cheese).

Well, due to the basil and zucchini used in this recipe, it is a summer recipe. Although autumn has started to kick in France, I still have quite a lot of fresh basil on my balcony and zucchini are still growing in gardens and being sold at the market. So I really wanted to share this recipe with you before the end of the basil and zucchini season.

If you are looking for other soup recipes you can check those:

Pistou soup (AIP, paleo, vegan)

4 from 8 votes
Recipe by gohealthywithbea.com – http://www.gohealthywithbea.com Course: Main dishesCuisine: FrenchDifficulty: Easy
Servings

3

servings
Prep time

20

minutes
Cooking time

40

minutes

Ingredients

  • 1 leek

  • 1 onion

  • 2 large carrots

  • 1 medium zucchini

  • 2 celery stalks

  • 1 tsp extra virgin olive oil

  • 4 cups (1 L) water (or vegetable broth or bone broth)

  • 4 Tbsp basil pistou/pesto (you can check my recipe here)

  • 1 bay leaf

  • 1 sprig of thyme

  • Salt to taste

  • Optional ingredients:
  • 1 cup small pasta (omit if you are on whole30 and be careful choosing compliant pasta on AIP and paleo)

  • 1 cup precooked or canned red beans (omit if you are on AIP, paleo or whole30)

Instructions

  • Peel and dice the onion and make it sweat on medium heat in the olive oil in a French (or Dutch) oven.
  • In the meantime, peel and slice the carrots. Wash the leek, celery stalks and zucchini carefully. Cut all the vegetables into bite size. Transfer them to the French oven along with the thyme, bay leaf and pinch of salt. Pour the water (or broth) on the whole thing. Cover the French oven.
  • Let it cook for about 30 minutes.
  • Add the optional red beans and noodles. Let the noodles cook according to instructions written on the package, probably around 5 to 10 minutes (this might change slightly from one brand to another and depending on the type of noodles you are using). Add the pistou/pesto to the soup right before serving. And voilà.
    Bon appétit !

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