Pistou Soup
This recipe, inspired by a cooking class in Provence, was brought back by my mom. Pistou, the French term for pesto, adds a delightful touch to this fresh vegetable soup. We've prepared it three times in a single month—it's that good! Not only is it easy to make, but it's also healthy, satisfying, and delicious, with flavors that deepen even more the next day. Serve it as a dinner meal alongside some crusty bread and wine for a complete dining experience.
Ingredients
- 3 quarts vegetable broth
- 2 cups water
- 2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces
- 4 zucchinis, 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
- ½ cup olive oil
- 1 teaspoon salt
- 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
- ½ cup shredded Gruyere cheese
- ½ cup grated Parmesan cheese
Instructions
- Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
- Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
- Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.
Nutrition
Calories: 456kcalCarbohydrates: 63gProtein: 17gFat: 16gSaturated Fat: 4gCholesterol: 11mgSodium: 1056mgPotassium: 1048mgFiber: 11gSugar: 9gVitamin C: 41mgCalcium: 257mgIron: 6mg
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