Healthy Recipes

Soupe au Pistou les Montilles

"Soupe au pistou is one of the world's
greatest vegetarian soups," declares David
Ansel, author of <em>The Soup Peddler's Slow
& Difficult Soups</em>. Ansel learned this
authentic French recipe from a family in
Arles, France.<p>

Soupe au Pistou les Montilles
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1½ cups extra-virgin olive oil
2 leeks, including light-green parts, diced
2 medium carrots, diced
¾ cup white kidney beans, soaked overnight
¾ cup red kidney beans, soaked overnight
2 cups green beans, cut into inch lengths
1 medium potato, peeled and diced finely
2 medium zucchini, diced finely
1 15-ounce can diced tomatoes
4 cloves garlic
1 cup coarsely chopped fresh basil
1 Roma tomato, coarsely chopped
¾ cup elbow macaroni
Salt, to taste


  1. In a medium stockpot, heat 1 cup olive oil over medium heat. Sauté leeks and carrots, cover, and sweat for at least 20 minutes.

  2. Add kidney beans, green beans, potato, zucchini, and diced tomatoes. Cover with water and bring to simmer. Reduce heat and cover. Cook for 2 hours.

  3. Meanwhile, make the pistou: In a blender or food processor, blend ½ cup olive oil, garlic, basil, and Roma tomato to a smooth, creamy consistency.

  4. Once beans are very soft and zucchini and potato have disappeared, add macaroni, salt, and more water if needed. Cook 10 minutes or until pasta has softened. Turn off heat.

  5. Stir in pistou and serve.

Nutritional facts: 

Per serving: 603 calories, 43 g fat (6 g saturated), 45 g carbohydrates, 12.5 g protein, 11 g fiber, 385 mg sodium (17% Daily Value).

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