ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vegetable Soup au Pistou

Photo: Hector Manuel Sanchez
Active time 30 mins
Total time 45 mins

Serves 4 (serving size: about 2 cups)

This classic French soup is traditionally finished with a dollop of pistou, a nut-free version of pesto, though leftover or store-bought refrigerated pesto is also delicious here. Don’t rinse the canned beans after draining; any remaining starches will help bring the soup together. To save time, look for prechopped onion, celery, and carrot in the produce section. You could also use any vegetables or herbs you have on hand, making this a great “use it up” option for clearing out produce at the end of the week. Serve with toasted baguette slices.


  • 2 bacon slices, chopped
  • 1 1/2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 1/2 teaspoons minced garlic
  • 5 cups unsalted chicken stock (such as Swanson)
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 2 cups chopped zucchini
  • 1 cup chopped haricots verts (French green beans)
  • 1 (15.5-oz.) can unsalted cannellini beans, drained
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 6 tablespoons spinach pesto (from Spinach Pesto Pasta with Shrimp)

Nutrition Information

  • calories 296
  • fat 12.7 g
  • satfat 3.1 g
  • monofat 4.8 g
  • polyfat 3.2 g
  • protein 16 g
  • carbohydrate 32 g
  • fiber 9 g
  • cholesterol 12 mg
  • iron 3 mg
  • sodium 612 mg
  • calcium 146 mg
  • sugars 9 g
  • Est. Added Sugars 0 g

How to Make It

  1. Cook bacon in a large saucepan over medium-high 4 minutes or until crisp. Add onion, celery, carrots, and garlic; cook 7 minutes, stirring occasionally. Add stock, thyme, and sage; bring to a boil. Cook 10 minutes or until reduced to about 5 cups.
  2. Reduce heat to medium-low. Add zucchini, haricots verts, and cannellini beans; cook 5 minutes. Stir in juice, pepper, and salt. Divide soup among 4 bowls; top each serving with about 1 1/2 tablespoons spinach pesto.