Soupe au Pistou is a minestrone or vegetable soup with fresh herbs and pasta from Provence. The soup can be prepared with virtually any combination of your favorite fresh vegetables that are in season. It is frequently made with zucchini, green beans, tomatoes and small pasta. But, depending on the season, you can also use different vegetables such as summer or winter squash, turnips, potatoes, parsnips, celeriac, savoy cabbage, swiss chard, kale or whatever you like.
The one element, however, that brings this soup alive and gives it such a unique taste, is the final addition of pistou, a lighter French version of Italian basil pesto. It is frequently made with only basil, garlic and olive oil, without nuts or cheese. The pistou recipe below, however, also includes flat-leaf Italian parsley, celery leaves, cheese and tomatoes.
But you can vary the ingredients according to your own taste. Your favorite jar of prepared pesto will also work quite well.