Vegetable Soup with Pistou

Vegetable Soup With Pistou Recipe

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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
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


1Heat 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.
2Pistou: 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.
3Ladle soup into bowls and spoon a little pistou into each serving.

About Vegetable Soup with Pistou

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