Soupe au Pistou

Recipe inspired by the book “Le Petit Prince” by Antoine de Saint-Exupéry

“Indeed, as I learned, there were on the planet where the little prince lived– as on all planets– good plants and bad plants. In consequence, there were good seeds from good plants, and bad seeds from bad plants.”

“But seeds are invisible. They sleep deep in the heart of the earth’s darkness, until someone among them is seized with the desire to awaken. Then this little seed will stretch itself and begin– timidly at first– to push a charming little sprig inoffensively upward toward the sun. ”

“If it is only a sprout of radish or the sprig of a rose-bush, one would let it grow wherever it might wish. But when it is a bad plant, one must destroy it as soon as possible, the very first instant that one recognizes it. “

Soupe au Pistou

Course Lunch, Soup
Cuisine French
Keyword Gluten-Free, Le Petit Prince, Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 2 tbsp olive oil
  • 2 shallots coarsely chopped
  • 2 garlic cloves smash
  • 1 lb zucchini and summer squash medium dice
  • 1 small fennel bulb coarsely chopped
  • 1 can cannelloni beans drained
  • 3 cups water
  • 28 oz can of whole tomatoes
  • 1 cup small pasta we used orecchiette
  • 1 cup pesto (homemade or from the refrigerated tub at the store)


  1. In a large dutch oven or pot, heat the olive oil on medium for a minute until hot. Add the shallots, garlic, zucchini, summer squash, and fennel bulb and saute for 3-5 minutes.

  2. Add the beans, water, and tomatoes to the pot and bring to a simmer. Add the pasta and cook for 10 minutes until it’s cooked.

  3. Serve the soup with a spoonful of pesto on top of each bowl.

Recipe Notes

Here's a great homemade pesto recipe.

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