Lunch · French

Summer Pistou Soup

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 28, 2026

This bright French vegetable soup is packed with leeks, zucchini, and two kinds of beans, then finished with a garlicky basil and Parmesan puree stirred right in. It comes together in about half an hour and tastes like summer in a bowl. Serve it hot or pack it in a thermos for lunch.

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Summer Pistou Soup

Why you'll love this

  • Ready in about 30 minutes with one pot and a blender.
  • Loaded with vegetables and plant protein from two kinds of beans.
  • The garlic-basil-Parmesan pistou makes it taste far richer than it is.
  • Travels great in a thermos for a packed lunch.

EveryDayMeal recipe

Summer Pistou Soup

Prep
10m
Cook
20m
Total
30m
Serves
4
Level
Easy

Ingredients

  • 1 tablespoon canola oil
  • 2 leeks, finely chopped
  • 1 large zucchini, chopped
  • 4 cups vegetable stock
  • 1 can (about 1 1/2 cups) canned cannellini beans, drained and rinsed
  • 7 ounces green beans, trimmed
  • 3 tomatoes, chopped
  • 3 garlic cloves, chopped
  • 1 small bunch fresh basil
  • 1/2 cup grated Parmesan

Equipment

  • Large pot
  • Food processor or immersion blender
  • Cutting board
  • Knife
  • Ladle

Instructions

  1. Heat the canola oil in a large pot over medium heat. Add the chopped leeks and zucchini and cook for about 5 minutes, stirring now and then, until they soften and smell sweet.
  2. Pour in the vegetable stock, then add three-quarters of the cannellini beans, all the green beans, and half the chopped tomatoes. Bring to a simmer and cook for 5 to 8 minutes, until the vegetables are just tender but still hold their shape.
  3. While the soup simmers, make the pistou: combine the remaining beans and tomatoes with the garlic and basil in a food processor (or use a bowl and an immersion blender) and blitz until smooth. Stir in the grated Parmesan so the sauce turns rich and savory.
  4. Stir the pistou into the soup and cook for 1 minute more, just long enough to warm it through and let the flavors come together. Taste and adjust the seasoning, then ladle into bowls.

Tips from the kitchen

  • Rinse canned beans well to cut the tinny liquid and keep the soup tasting clean.
  • If your pistou is too thick to blend, add a splash of the warm stock to loosen it.
  • For a brighter finish, stir in a little extra fresh basil or a squeeze of lemon right before serving.

Estimated nutrition per serving: 230 cal · 12g protein · 30g carbs · 7g fat

Make it your own

  • Swap cannellini beans for great northern or navy beans.
  • Stir in cooked small pasta or orzo to make it heartier.
  • Skip the Parmesan and use a dairy-free alternative to keep it vegan.

Storing & make-ahead

Cool leftovers and refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop, adding a splash of stock or water if it has thickened.

Good to know

Can I make this ahead?
Yes. It keeps well for a couple of days in the fridge and the flavors deepen overnight. Reheat gently before serving.
Do I have to use a food processor?
No. An immersion blender in a tall bowl works fine, and in a pinch you can mash the pistou ingredients by hand for a rustic texture.
Can I use frozen green beans?
Absolutely. Add them straight to the simmering soup and cook until tender, no need to thaw first.
Is this soup filling enough for a meal?
With the beans and Parmesan it is satisfying on its own, but a slice of crusty bread makes it a full lunch.

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