Soupe au Pistou with Garden Vegetables & White Beans, served with a Provençal Herb Bun (includes complimentary surprise dessert)

This Tuesday, Ragna’s Table is traveling to the sun-soaked countryside of southern France with Soupe au Pistou, a colorful Provençal vegetable soup filled with garden vegetables, creamy white beans, and tender potatoes. A beloved specialty of Provence, soupe au pistou celebrates the abundance of the summer garden and takes its name from the fragrant basil-and-garlic sauce traditionally stirred into each bowl just before serving.

This vegetarian version combines zucchini, green beans, ripe tomatoes, carrots, onions, and potatoes in a savory vegetable broth. White beans give the soup satisfying substance and plant-based protein, while the generous variety of vegetables provides fiber, vitamins, and beautiful color. Although hearty enough for dinner, the soup remains fresh and balanced rather than heavy.

The fresh basil pistou is served separately so you can stir it in after reheating. Made with basil, garlic, olive oil, and cheese, it melts into the warm broth and adds a vibrant finishing layer of herbaceous, savory flavor. Adding it at the table also keeps the basil wonderfully fresh and allows you to use as much or as little as you like.

Alongside the soup is a Soft Provençal Herb Bun, made with olive oil and herbes de Provence—a fragrant blend of herbs traditionally associated with the cooking of southern France. Baked until golden, the bun has a tender interior and a lightly seasoned crust, making it perfect for dipping into the broth and enjoying with the vegetables and pistou.

This meal captures the relaxed, generous spirit of Provençal cooking: simple seasonal ingredients brought together with care and finished with fresh herbs and good olive oil. Colorful, nourishing, and deeply satisfying, it is a comforting summer supper that still feels light and lively.

I can’t wait to cook this for you!