Quick Facts:
Time: 30 minutes • Yield: 6 bowls • Skill: Easy • Method: One-pan stovetop • Diet: Vegetarian, GF
Introduction
Spring Soup is the answer when you’re craving something light yet satisfying after long days and unpredictable weather. This classic Provençal vegetable soup is finished with a fresh basil-garlic pistou that brings bright, herby energy without weighing you down. Think tender potatoes, sweet leeks, creamy white beans, and a silky broth, all lifted at the end with a spoonful of green gold. The flavor is clean and layered—gentle aromatics, green notes from herbs, and just the right richness from olive oil. It’s perfect for weeknights, family-friendly dinners, and anyone looking for Spring Soup Ideas that feel seasonal and simple. If you love Spring Vegetable Soup, Spring Minestrone Soup, or Light Soup recipes, this will slot right into your Sunday Soup rotation and beyond.
This classic Provençal vegetable soup is finished with a fresh basil-garlic pistou… It’s perfect for weeknights, family-friendly dinners, and anyone looking for Spring Soup recipes that feel seasonal and simple.
Why You’ll Love It
- Weeknight-easy: Straightforward steps with clear timing and visual cues.
- Flexible: Swap veggies based on what’s in your crisper without losing the soul of the dish.
- Balanced flavor: Soft sweetness from leeks and potatoes meets herbal brightness.
- Great leftovers: The broth thickens slightly and reheats beautifully the next day.
Easy French Spring Pistou Soup with Fresh Basil (One-Pan, 30 Minutes)
- Total Time: 30 minutes
- Yield: 6 bowls
- Diet: Vegetarian
Description
Light yet satisfying French-inspired spring vegetable soup with leeks, potatoes, white beans, and spinach, finished with a bright fresh basil-garlic pistou. Comforting, clean-tasting, and ready in about 30 minutes with just one pot. Naturally vegetarian and gluten-free, it’s perfect for weeknights, make-ahead lunches, or a simple dinner with crusty bread.
Ingredients
For the soup
3 tbsp extra-virgin olive oil
2 large leeks, white and light green parts only, thinly sliced and rinsed
2 celery stalks, thinly sliced
4 garlic cloves, thinly sliced
2 medium russet potatoes, peeled and ½-inch diced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tbsp herbes de Provence
½ tsp fine sea salt, plus more to taste
½ tsp black pepper
6 cups low-sodium vegetable stock (plus a splash more as needed)
2 cans (14 oz each) white beans, drained and rinsed
2 cups baby spinach
2 tbsp fresh lemon juice (optional, to finish)
For the pistou
2 cups packed fresh basil leaves
1–2 garlic cloves
½ tsp sea salt
⅓ cup extra-virgin olive oil
Instructions
Warm the pot
Heat the olive oil in a heavy 5–6 qt Dutch oven or soup pot over medium heat.Sauté aromatics and potatoes
Add the leeks, celery, garlic, potatoes, thyme, herbes de Provence, salt, and pepper.
Cook, stirring often, for 10–12 minutes, until the leeks are translucent and the potatoes just begin to soften and look slightly glossy at the edges.Build the broth
Splash in a few tablespoons of vegetable stock and scrape up any browned bits from the bottom of the pot.Simmer the soup
Pour in the remaining vegetable stock and add the white beans.
Bring to a lively simmer, then cook for 10–12 minutes, or until the potatoes are fork-tender but not falling apart.Thicken gently
Use the back of a spoon to mash some of the beans and potatoes against the side of the pot, then stir them back in to lightly thicken the broth while keeping it brothy.Add greens and brightness
Stir in the baby spinach and cook for 1–2 minutes, just until wilted.
Add the lemon juice if using, and taste; adjust salt and pepper as needed.Make the pistou (while soup simmers)
In a mortar and pestle or mini food processor, combine the garlic and salt and mash to a paste.
Add the basil leaves and pound or pulse until finely chopped.
Slowly stream in the olive oil, stirring or pulsing, until you have a loose, spoonable sauce.Finish and serve
Ladle the hot soup into bowls.
Top each bowl with a generous spoonful of pistou and let it sit for 1–2 minutes so the flavors mingle before serving.
Garnish with extra basil, a drizzle of olive oil, or a sprinkle of chili flakes if desired.
Notes
Use low-sodium stock so you can control the seasoning at the end.
Substitute leeks with sweet onion or shallots if needed.
White beans can be swapped for chickpeas; add extra stock if the soup thickens as it sits.
Add seasonal vegetables like green beans, peas, zucchini, or asparagus during the simmering step.
For a creamier texture, blend about 1 cup of soup and stir it back in, or add a spoonful of plain yogurt off the heat (temper first).
For lighter soup, use less olive oil in the pistou and increase the spinach or other green vegetables.
Great for meal prep: the soup thickens slightly and tastes even better the next day—thin with a splash of stock or water when reheating.
Nutrition information is an estimate per serving and will vary with exact ingredients and brands.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pan stovetop
- Cuisine: French, Provençal
Ingredients
- 3 tbsp extra-virgin olive oil
- 2 large leeks, white & light green parts sliced and rinsed
- 2 celery stalks, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 medium russet potatoes, peeled and ½-inch diced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tbsp herbes de Provence
- ½ tsp fine sea salt, plus more to taste
- ½ tsp black pepper
- 6 cups low-sodium vegetable stock (plus a splash more as needed)
- 2 cans (14 oz each) white beans, drained and rinsed
- 2 cups baby spinach
- 2 tbsp fresh lemon juice (optional, to brighten)
Pistou (stir in at the end & for serving)
- 2 cups packed fresh basil leaves
- 1–2 garlic cloves
- ½ tsp sea salt
- ⅓ cup extra-virgin olive oil
What each ingredient does:
- Olive oil: Carries aromatics and rounds out the broth.
- Leeks/celery/garlic: Gentle sweetness and savory backbone.
- Potatoes: Body and silkiness without cream.
- Thyme/herbes de Provence: Classic Provençal aroma.
- Salt/pepper: Seasoning through the build.
- Vegetable stock: Clean base that lets the pistou shine.
- White beans: Protein, fiber, and creamy texture.
- Spinach: Fresh green finish.
- Lemon juice: Optional lift at the end.
- Basil, garlic, olive oil (pistou): Bright herbal finish and perfume.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: Swap leeks for sweet onion or shallots.
- Protein: Use chickpeas instead of white beans; both give body.
- Veg: Add green beans, zucchini, peas, or asparagus when in season.
- Starch: Sub in small pasta (like ditalini) or cooked grains; cook pasta separately and fold in to keep broth clear.
- Dairy/Fats: For extra richness, drizzle with more olive oil when serving.
- Diet needs: Gluten-free as written; keep pasta on the side if adding.
- Budget/time savers: Frozen chopped spinach works; pre-cut mirepoix speeds prep.
Equipment Notes
- Must-have: Heavy 5–6 qt Dutch oven or soup pot; wooden spoon; ladle; chef’s knife.
- Nice-to-have: Immersion blender for a brief pulse to thicken; mortar & pestle or mini-processor for pistou.
- Size tips: A wider pot allows faster softening of leeks and celery.
- Cleanup: A quick soak loosens any starch at the pot’s edges.
Step-by-Step
- Warm the pot (1 min): Heat olive oil over medium. A hot base prevents sticking.
- Sauté aromatics (10–12 min): Add leeks, celery, garlic, potatoes, thyme, herbes de Provence, salt, and pepper. Stir until leeks are translucent and potatoes start to soften; edges will look glossy.
- Build the broth (1 min): Splash in a little stock and scrape up the fond; this deepens flavor without heaviness.
- Simmer (10–12 min): Pour in remaining stock and the white beans. Bring to a lively simmer; cook until potatoes are fork-tender but not mushy.
- Thicken gently (2–3 min): Use the back of a spoon to mash a scoop of beans and potatoes against the pot sides; this gives body while keeping the soup brothy.
- Greens & brightness (1–2 min): Stir in spinach until just wilted. Add lemon juice if you like a brighter finish.
- Make the pistou (while soup simmers): Pound garlic and salt to a paste, add basil, then stream in olive oil to a loose sauce.
- Finish & serve: Taste and adjust salt/pepper. Ladle into bowls and top each with a generous spoonful of pistou. Rest 2 minutes so flavors settle.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop leeks/celery/potatoes 1 day ahead; keep potatoes submerged in cold water. Pistou can be made 1 day ahead and kept chilled with plastic wrap pressed to the surface.
- Fridge: 3–4 days in a sealed container; expect slight thickening.
- Freeze: Up to 3 months without the spinach; add fresh spinach and pistou after thawing.
- Reheat: Warm gently on the stovetop with a splash of stock or water; add a fresh squeeze of lemon if needed.
How to Lighten / Make It Creamy
- Lighten: Increase spinach, add zucchini or peas; use less oil in pistou.
- Creamy: Blend 1 cup of the soup and return to the pot or stir in a spoonful of plain yogurt off heat (temper first to avoid curdling).
Toppings, Garnishes & Finishes
- Crunch: Toasted breadcrumbs or small herbed croutons.
- Fresh: Basil ribbons, parsley, or thinly sliced scallions.
- Tang/Heat: Lemon zest, a few chili flakes, or a swirl of good olive oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with a simple green salad and warm crusty bread or cooked quinoa for extra heartiness. Sparkling water with lemon or a chilled nonalcoholic spritz complements the herbal notes.
Scaling the Recipe
To double, use an 8-qt pot and add 5 minutes to the simmer after the stock returns to a boil. To halve, keep sauté times the same for proper aromatic development. Cool larger batches quickly in shallow containers.
Nutrition & Dietary Notes
Each bowl offers plant protein and fiber from beans plus vitamins from greens and leeks. Naturally gluten-free and dairy-free; adjust salt to taste if using canned beans.
Troubleshooting
- Too salty? Add more stock or water, then brighten with lemon.
- Too bland? Add salt in small pinches and finish with extra pistou.
- Too watery? Mash more beans/potatoes or simmer 3–5 minutes uncovered.
- Overcooked veg? Stir in fresh spinach and basil to restore texture and aroma.
FAQs
Can I use frozen or precut ingredients? Yes—frozen spinach and precut mirepoix are fine; add frozen spinach at the end.
Best veg swaps? Green beans, peas, zucchini, or asparagus.
How do I keep it from drying out? Keep it brothy; add small splashes of stock as it stands.
Dairy-free/gluten-free? It already is; add pasta separately if needed.
How long does it keep/freeze? 3–4 days chilled; 3 months frozen (add spinach/pistou after thawing).
Variations
- Lemony Herb: Finish with extra zest and chopped dill/parsley.
- Spicy Chipotle: Add a small spoon of chipotle in adobo to the broth and balance with a touch of honey and lime.
- Creamy Parmesan: Stir in grated hard cheese and a splash of cream off heat.
Chef Notes / Test Kitchen Tips
Salt in stages: a pinch with aromatics, another after the simmer, and a final check right before serving—especially once acid is added. Timing window for doneness is about 10–12 minutes once the stock is added; potatoes should be just tender so the soup stays light.
Conclusion
This Spring Soup delivers comfort without heaviness, a weeknight rhythm, and flavors that sing with a single spoonful of pistou. It keeps 3–4 days, so lunch is handled, too. If you make it, leave a note and share your favorite add-ins—I’d love to see your bowl.
This Spring Soup keeps 3–4 days, so lunch is handled, too. When you’re ready for your next cozy bowl, browse our Soup Recipes for more weeknight wins.
