Provençal vegetable soup (Soupe au pistou) from Barefoot In Paris: Easy French Food You Can Make At Home (page 82) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tinala523 on December 10, 2025

    The soup was good but bland, until the pistou. It absolutely makes the soup! It's a must. Now I'm wondering what else I can put it on....

  • ginger2212 on October 30, 2021

    Very delicious!! My favorite recipe is still Mimi Thorisson's in A Kitchen in France, but this one is very good.

  • averythingcooks on November 09, 2020

    This was a big win for 3 reasons! First, it was a great opportunity to use up lots of different things in my fridge. I did use zucchini in place of the string beans, I added a handful of bacon crumbles at the onion stage & I added the remains of a can of fire roasted tomatoes from my freezer. I always go slowly with broth (a mix of boxed chicken & homemade veg) but ended up using it all as the broken spaghetti got to work. Second, I easily made all of it (including the DELICIOUS pistou!) early in the day to be reheated for dinner. Thirdly, (and most importantly) it is REALLY GOOD - a great Sunday night dinner after a busy "outdoor day" with Ina's outrageous garlic bread on the side. Even a 1/2 recipe gave us 2 dinner bowls & 3 lunch portions.

  • anya_sf on February 22, 2020

    My family loved this. I added zucchini and mushrooms and used less broth, although the soup could have used the full amount since the pasta absorbs a lot of liquid. I added salt to taste and used pecorino instead of parmesan. The pistou was fantastic - don't skip it. The soup was easy to make and super yummy.

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