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.