Soupe Au Pistou (Provencal Vegetable Soup With Pesto)

READY IN: 9hrs 30mins
Recipe by ratherbeswimmin

In 'The French Slow Cooker' by Michele Scicolone

Top Review by rapunzelscastle

My family has recently switched to a mostly plant-based diet and I'm frantically looking for fresh new vegetarian recipes. I found this one while searching for a way to use up some pasta and veggies we had languishing in the kitchen, and am so glad I did! Oh, my goodness! This soup was absolutely delicious! Even my meat-loving husband gobbled it up! Definitely serve with a baguette or other crusty bread for dipping. Delicious!!

Ingredients Nutrition


  1. Make the pistou-in a food processor or blender, combine the herbs and garlic; process until finely chopped; add salt to taste.
  2. Blend in the oil; taste for seasoning and adjust (may use immediately or cover and refrigerate for up to 3 days).
  3. Soupe-in a large slow cooker, combine the carrots, potatoes, onions, tomatoes, zucchini, and water; season with salt and pepper to taste.
  4. Cover and cook on LOW for 8 hours, or until the vegetables are tender.
  5. Stir in the beans and pasta; cook until the pasta is tender, about 30 minutes; taste for seasoning and adjust.
  6. Spoon the soup into serving bowls; top each bowl with a spoonful of the pistou and serve hot.

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