Summer Bean & Basil Soup

Summer bean and basil soup is the English name for soupe au pistou, the iconic warm-weather vegetable soup of Provence. The base is a humble Mediterranean garden minestrone of haricot beans, leeks, carrots, potatoes, zucchini, French beans, and macaroni simmered in a clear, light broth. The magic happens at the table when each bowl gets a generous spoonful of pistou (basil, garlic, and olive oil pounded into a fragrant paste, like pesto but without the pine nuts and parmesan).

The pistou served separately, not stirred in during cooking, is the entire point. The raw basil oils stay vibrant and grassy when they hit the hot soup, releasing their fragrance into every bite rather than dulling away during the simmer. It’s the same principle as good Vietnamese pho, where the herbs go in last to keep their freshness alive.

This is a make-ahead-friendly soup that gets better the next day. Serve with crusty bread and a glass of rosé for a proper Provençal lunch.

Pro Tips

• Soak the dried haricot beans overnight if possible. Same-day soaking with a quick boil works in a pinch but takes longer to soften.
• Use the freshest basil you can find for the pistou. Sad, wilted basil produces a sad, dull sauce. The pistou is the star of the dish.
• Add the macaroni and tender vegetables only in the last 20 minutes. Long simmering turns pasta to mush and zucchini to slime.
• Make the pistou last while the soup finishes. The bright color fades fast once basil is bruised.

Variations

• Add a parmesan rind to the simmering soup for extra umami depth without changing the pistou-only finish.
• Stir a tablespoon of tomato paste in with the leeks for a richer, more autumnal version.
• Use cannellini or great northern beans if haricot beans are hard to find.