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Pistou soup


Total: 60 min


20 min


40 min


2 servings
  • 1 Zucchini
  • 1 Carrots
  • 80 g Green beans
  • 1 Tomatoes
  • 80 g Broad beans
  • 2 Green onions
  • 2 tablespoon Parmesan cheese
  • 2 tablespoon Pine nuts
  • 80 g Fresh basil
  • 45 mL Olive oil
  • 2 pinch Fleur de sel
  • 1 pinch Salt
  • 2 potato
  • 50 g vermicelli


  • Peel the potatoes, zucchini, carrot and onions. Peel the tomato. Wash the green beans and remove the stalks.
  • Cut all the vegetables into cubes, and the green beans in two.
  • Put them into a pot with the broad beans, cover with a large volume of water.
  • Cook for 30 minutes. Add the vermicelli and leave on the fire for 10 more minutes.
  • In the meantime, mix the basil leaves, pine nuts, peeled garlic, parmesan cheese, a pinch of salt and a drop of olive oil.
  • Pour 1 tablespoon of pistou over the soup.
  • Serve the pistou soup very hot.

Recipe tips

  • If possible, favour seasonal fruits and vegetables.