French Spring Pistou Soup with Fresh Basil — Cozy, Reliable, Weeknight-Ready

Quick Facts:

Time: 30 minutes • Yield: 6 servings • Skill: Easy • Method: One-pan stovetop • Diet: Vegetarian, GF

Introduction

Spring Soup is for nights when you want warmth, color, and speed in the same bowl. This Provençal classic layers simple vegetables with a bright basil-garlic pistou added at the end, creating a broth that tastes like sunshine without feeling heavy. The texture is brothy-creamy thanks to soft potatoes and white beans, while leeks and herbs make the kitchen smell incredible. It’s just right for family dinners, meal prep, and anyone looking for Spring Soup Recipes that are Light Soup winners. Keep it in your rotation for Spring Soups Recipes, Spring Minestrone Soup cravings, and those Sunday Soup batches that carry you through the week.

Keep it in your rotation for Spring Minestrone cravings and those Sunday batches that carry you through the week—start with our favorite Spring Soup recipes.

Why You’ll Love It

• Weeknight-easy: Clear steps and a true 30-minute cook.
• Flexible: Works with whatever spring veg you have.
• Balanced flavor: Sweet aromatics, herbal lift, gentle acidity.
• Great leftovers: Reheats like a dream with a splash of stock.

A light yet cozy Provençal-inspired soup layered with spring vegetables, creamy white beans, and finished with a fresh basil-garlic pistou. Weeknight-ready in 30 minutes, it’s ideal for meal prep, family dinners, or anytime you crave something vibrant and comforting.

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Course: Soup

Cuisine: French, Provençal

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 3 tbsp extra-virgin olive oil
• 2 large leeks, thinly sliced and rinsed
• 2 ribs celery, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 medium russet potatoes, peeled and diced ½-inch
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tbsp herbes de Provence
• 0.5 tsp fine sea salt, more to taste
• 0.5 tsp black pepper
• 6 cups low-sodium vegetable stock
• 2 cans white beans, drained and rinsed
• 2 cups baby spinach
• 2 tbsp lemon juice (optional)
• 2 cups fresh basil leaves (for pistou)
• 1–2 cloves garlic (for pistou)
• 0.5 tsp sea salt (for pistou)
• 0.33 cup extra-virgin olive oil (for pistou)

Equipment

• Dutch oven or soup pot
• sharp knife
• ladle
• mortar and pestle or small food processor
• immersion blender (optional)

Method

 

1. Warm oil over medium heat. Add leeks, celery, garlic, potatoes, thyme, herbes de Provence, salt, and pepper. Cook, stirring occasionally, until leeks are glossy and potatoes begin to soften (10–12 minutes).
2. Add a small splash of stock and scrape up any browned bits to enhance flavor.
3. Add remaining stock and white beans. Bring to a simmer and cook until potatoes are fork-tender (10–12 minutes).
4. Lightly mash some beans and potatoes against the pot’s side to thicken the broth slightly.
5. Stir in spinach and let it wilt. Add lemon juice if using.
6. For the pistou: Pound garlic and salt, add basil, then stream in olive oil until it becomes a spoonable sauce.
7. Taste and adjust salt and pepper. Ladle soup into bowls and top with pistou. Let sit a minute to meld.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 11gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 7.5gSodium: 430mgPotassium: 690mgFiber: 8gSugar: 3gVitamin A: 2300IUVitamin C: 14mgCalcium: 90mgIron: 3mg

Notes

Use whatever spring vegetables you have — zucchini, peas, asparagus, or even cabbage work beautifully. Pistou is best made fresh but keeps up to 1 day in the fridge. For a creamier soup, blend a cup and return it to the pot or stir in yogurt off heat. Freeze without the spinach and pistou for best results.

Tried this recipe?

Let us know how it was!

Ingredients

• 3 tbsp extra-virgin olive oil
• 2 large leeks, thinly sliced and rinsed
• 2 ribs celery, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 medium russets, peeled and diced ½-inch
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tbsp herbes de Provence
• ½ tsp fine sea salt, more to taste
• ½ tsp black pepper
• 6 cups low-sodium vegetable stock
• 2 cans white beans, drained and rinsed
• 2 cups baby spinach
• 2 tbsp lemon juice (optional)

Pistou

• 2 cups fresh basil leaves
• 1–2 garlic cloves
• ½ tsp sea salt
• ⅓ cup extra-virgin olive oil

What each ingredient does:
Leeks bring sweetness; celery adds backbone; garlic perfumes; potatoes thicken; thyme and herbes de Provence add Provençal notes; stock keeps it light; beans add creaminess and protein; spinach finishes fresh; pistou gives the signature aromatic pop.

Pro tip: Keep the pistou slightly loose so it ribbons through the broth.

Substitutions & Swaps

• Aromatics: Yellow onion or spring onion for leeks.
• Veg: Add peas, asparagus tips, zucchini, or green beans.
• Beans: Any white bean or chickpeas.
• Starch: Stir in cooked small pasta or farro; add at the end.
• Diet tweaks: For extra veggies, double spinach or add shredded cabbage in the simmer phase.
• Time savers: Use pre-washed baby greens; buy sliced leeks or frozen leeks if available.

Equipment Notes

You’ll need a sturdy Dutch oven or soup pot, a sharp knife, and a ladle. A mortar & pestle is classic for pistou, but a small processor is perfectly fine. If you like a thicker broth, an immersion blender for a 2-second pulse is handy.

Step-by-Step

1. Sauté base: Warm oil over medium; add leeks, celery, garlic, potatoes, thyme, herbes de Provence, salt, and pepper. Cook, stirring occasionally, until leeks are glossy and potatoes start to soften (10–12 minutes).
2. Loosen the fond: Add a small splash of stock and scrape up browned bits—this boosts depth fast.
3. Simmer: Add remaining stock and beans; bring to a simmer and cook until potatoes are fork-tender (10–12 minutes).
4. Body: Lightly mash some beans and potatoes against the side of the pot.
5. Greens: Stir in spinach just to wilt. Add lemon juice if using.
6. Pistou: Pound garlic and salt, add basil, then stream in olive oil to a spoonable sauce.
7. Finish: Taste the soup; adjust salt/pepper. Ladle into bowls and spoon pistou over each serving. Rest a minute to meld.

Make-Ahead, Storage & Reheating

Chop aromatics up to 24 hours in advance; store potatoes in cold water. Pistou keeps 1 day chilled with plastic wrap touching the surface. Refrigerate soup 3–4 days; it thickens slightly as starches settle. Freeze up to 3 months without spinach; add greens and pistou after thawing. Reheat gently, adding stock or water to loosen.

Portion into containers and keep pistou separate. For more batchable bowls, check out our Soup Recipes.

How to Lighten / Make It Creamy

Lighten by increasing greens and using extra stock. For a creamier vibe, blend a cup of soup and return it or whisk in a spoon of plain yogurt off heat (temper first so it stays silky).

Toppings, Garnishes & Finishes

Crunchy croutons or toasted nuts/seeds, a drizzle of olive oil, lemon zest, basil ribbons, or a pinch of chili flakes are all three-second upgrades.

Sides & Pairings

Serve with a simple lettuce salad dressed with lemon and olive oil, warm bread, or a scoop of cooked rice or quinoa added to the bowl. A citrusy spritz or sparkling water pairs nicely with the herbal finish.

Scaling the Recipe

Double in a larger pot and extend the simmer by 3–5 minutes after returning to a boil. For half batches, keep sauté times the same; the aromatic browning is what sets the flavor.

Nutrition & Dietary Notes

Plenty of fiber and plant protein from beans; potassium from potatoes; iron and folate from spinach. Naturally gluten-free and dairy-free as written.

Troubleshooting

If the broth tastes flat, add a pinch of salt and a squeeze of lemon, then top with more pistou. Too thin? Mash more beans/potatoes or simmer a few minutes uncovered. If potatoes went too soft, add a handful of fresh greens and basil to reintroduce texture and aroma.

FAQs

Can I make it with frozen veg? Yes—frozen spinach and peas work well; add near the end.
What beans are best? Cannellini for creaminess; navy or great northern also great.
How do I avoid a muddy color? Add spinach at the end and don’t over-blend.
Can this be gluten-free? It is; if you add pasta, choose GF and cook separately.
Meal prep friendly? Absolutely—portion into containers and keep pistou separate.

Variations

• Lemony Herb: Finish with zest and chopped dill/parsley.
• Spicy Chipotle: Stir in chipotle paste; balance with a touch of honey and lime.
• Creamy Parmesan: Fold in grated hard cheese and a splash of cream off heat.

Chef Notes / Test Kitchen Tips

What moved the needle most was gentle sauté time on the leeks—don’t rush it. Build flavor with tiny layers of salt, then recheck after adding acid. Expect the soup to be done between 18–22 minutes of active cooking after the sauté phase.

Conclusion

This Spring Soup is reliably cozy yet fresh, built from simple ingredients and finished with an herby flourish. It keeps beautifully for a few days, making weeknights easier. If you try it, share your tweaks—I love seeing how you make it yours.