Vegetable Soup with Pistou

Vegetable Soup With Pistou

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Cathy Gillespie


Pistou, is like a pesto sauce.


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Stove Top


  • 1 Tbsp
    olive oil
  • 1 medium
    onion, finely chopped
  • 1 small
    leek, whites only, finely chopped
  • 2 stalk(s)
    celery, chopped
  • 1 small
    zucchini, diced
  • 8 c
    chicken broth
  • 8 oz
    canned navy beans, rinsed, drained
  • 2 c
    new potatoes, quartered
  • 14 oz
    canned diced tomatoes
  • 2
    carrots, sliced
  • 1/2 lb
    fresh green beans, cut
  • 2 oz
    pasta of choice
  • ·
    salt and pepper

  • 3 clove
    garlic, peeled
  • 1 bunch
    basil, chopped
  • ·
    juice of 1 lemon
  • 4 Tbsp
    parmesan cheese, grated
  • 4 Tbsp
    olive oil
  • 2 Tbsp
    cooking liquid from soup

How to Make Vegetable Soup with Pistou


  1. Heat oil over medium, in a large soup pot. Add onion, leek, celery and zucchini. Cook stirring until the vegetables are softened, about 5-10 minutes. Add stock and beans. Bring to a boil and reduce heat. Simmer, covered; 15 minutes. Add potatoes, tomatoes, carrots, green beans and pasta; cook 10-15 minutes until pasta is cooked through. Season with salt and pepper.
  2. Pistou: In a processor combine all ingredients except for the olive oil, salt and pepper. Process 1 minute. Slowly add the oil until well combined. Season with salt and pepper.
  3. Ladle soup into bowls and spoon a little pistou into each serving.

Printable Recipe Card

About Vegetable Soup with Pistou

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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