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Soupe Au Pistou (Soupe Française) (French Soup)

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“This recipe came from a Pennsylvania Slovak (Carpatho-Rusyn) cookbook, so it's probably not authentic French (it was listed in the Modern & Unusual section of the book which kind of indicates to me it's more of a modern faux French recipe, though there is a legacy of French influence in Slavic cooking dating back to Catherine the Great), but it is a simple and hearty, meatless soup. It was called Soupe Française in the book, but I believe it's better known as the provencal Soupe au Pistou, a vegetable soup seasoned with basil, garlic, and olive oil as this one is. Serve with crusty French bread.”
1hr 45mins

Ingredients Nutrition


  1. In a heavy pot, bring water or stock to a boil; add beans, potatoes, carrots, squash, and tomatoes, and let simmer until vegetables are crisp-tender (45 minutes).
  2. Add spaghetti and simmer until tender (30 minutes).
  3. Blend remaining ingredients, except for cheese, in a blender or food processor and add mixture to soup.
  4. Bring to a boil; then let boil for 15 minutes.
  5. Garnish with grated cheese and serve with bread.

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