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B K Witch's Soupe Provencal Au Pistou

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“I have had several different versions of Soupe Au Pistou over the years. While they have all been excellent, I wanted to do my own "twist" on it, so this version is the BKWitch way.”
1hr 20mins

Ingredients Nutrition


  1. In a large soup pot, heat 2 tablespoons olive oil over med-low heat.
  2. Add the carrots, onion and celery; sauté for 6 minutes.
  3. Add the green beans, zucchini, the mushrooms, 1 tsp of the salt, and the black pepper.
  4. Cook, stirring often, about 6 more minutes.
  5. Add the potatoes, tomatoes, tomato paste, the chicken stock, the onion powder, the garlic powder, and the 3 cups water.
  6. Bring just to a boil.
  7. Reduce the heat and simmer for 15 minutes.
  8. Add the green peas, the cannellini beans, the pasta, and the second 1 tsp of salt.
  9. Continue simmering for 10 minutes longer, until the pasta, and all vegetables are tender.
  10. Turn heat to low.
  11. To make the pistou:
  12. Put the basil, sun-dried tomatoes, garlic, and 1/4 tsp of salt into a food processor or a blender.
  13. Purée, as you slowly drizzle in the 3 tablespoons of olive oil.
  14. Stir 1/4 cup of the pistou into the soup.
  15. Serve the hot soup in soup bowls with a teaspoonful of the pistou topping the center of each bowl.

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