Soupe Au Pistou
Recipes > Soups > Soupe Au Pistou

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Recipe Checklist:
  • 1/4 cup Extra-Virgin Olive Oil
  • 1 oz. Pancetta, (Minced)
  • 3 Cloves Garlic, (Minced)
  • 3 Large Carrots, (Peeled, Small Dice)
  • 3 Celery Stalks, (Cleaned & Peeled, Small Dice)
  • 2 Yellow Onions, Small Diced
  • 1 Zucchini, Prepped, Small Diced
  • 1/2 Head Savoy Cabbage, Cored, and Thinly Shredded
  • 10 cups Chicken Stock
  • 7 Whole, Peeled Canned Tomatoes, rough chopped
  • 1/2 cup Macaroni
  • 1 15-oz. Can Cannelini Beans
  • 3/4 cup of Pistou
  • Salt and Pepper to Taste
Tools & Equipment
  • Chefs Knife
  • Cutting Board
  • Medium Sauce Pot
  • Kitchen Spoon
  • Mixing Bowl
  • Strainer
  • Measuring Cup
Estimated Time
1 Hour
Serves 6-8
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To begin, prepare your Mise en Place, including the Pistou, as directed by the ingredients list. Next, place a medium-sized Sauce Pot on a burner and heat to Medium Heat. We are going to start by Rendering the Pancetta; so pour in the Olive Oil and add the Pancetta. Stir often with a Mixing Spoon, until the fat has Rendered which will take about 2 minutes.

 Add the Minced Garlic, small diced CarrotsCelery, and Onions, to the sauce pot. Reduce the heat to Medium/Low and Sweat, covered while stirring occasionally with a Kitchen Spoon until the vegetables are crisp-tender. The sweating will take around 12–15 minutes after which time, add the small diced Zucchini and shredded cabbage.

 Cook until the Savoy Cabbage wilts, about 3–5 minutes then turn the heat back up to Medium/High heat. Add the Chicken Stock and Tomatoes, and bring the whole mixture to a Boil. Once boiling, add the Macaroni and cook until it is Al Dente. This should take about 6-8 minutes.

 While the Macaroni is cooking, use the time to Mash half of the Cannelini Beans by using a Strainer and a Mixing Bowl to Strain them from their packaging liquid so you can mash them in a separate bowl with a fork.  A minute before your Macaroni is Al Dente, add the mashed cannelini beans and stir them as a thickener for your Pistou Soupe. A minute before the Macaroni is Al Dente, add the second half of the whole Cannelini Beans to the soup and cook until they are warmed through and the Macaroni is Al Dente.

 Season with Salt & Pepper. Serve with a dollop of Pistou on top as a Garnish.