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Pistou Soup
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Vegetarian soup packed with beans, zucchini, and potatoes, infused with delicious homemade tomato-basil pesto.
Ingredients:
  • 3 quarts vegetable broth
  • 2 cups water
  • 2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces
  • 4 zucchini, cut into small cubes
  • 3 carrots, cut into bite size pieces
  • 4 potatoes, cut into bite sized pieces
  • 1 bunch basil, leaves picked from stems
  • 10 cloves garlic, minced
  • 3 tomatoes, chopped
  • 0.5 cup olive oil
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15.5 ounce) can white beans, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (8 ounce) package spaghetti, broken into 2-inch pieces
  • 0.5 cup shredded Gruyere cheese
  • 0.5 cup grated Parmesan cheese
Instructions:
  • In a large pot, bring vegetable broth and water to a boil. Add green beans, zucchini, carrots, and potatoes. Bring back to a boil, then simmer on medium-low heat for 45 minutes.
  • Prepare the pistou by blending basil leaves, garlic, tomatoes, olive oil, and salt in a food processor until finely chopped; set aside.
  • Combine kidney beans, white beans, canned diced tomatoes, and spaghetti in the soup and simmer until the spaghetti is tender, around 10 minutes. Remove from heat, add pistou, and top with Gruyere and Parmesan cheese before serving.

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