Soupe au Pistou
A rustic Provençal vegetable and bean soup finished with a bright basil-garlic pistou that lifts hearty broth and pasta into something fresh and sunlit. Comforting, layered, and perfect for lingering bowls on cool evenings.
3 tbsp olive oil
1 yellow onion, finely chopped
2 carrot, diced
2 stalk celery, diced
2 zucchini, cut into 1/2-inch pieces
2 potato, peeled and cut into 1/2-inch cubes
8 oz green beans, trimmed and cut into 1-inch pieces
2 tomato, peeled, seeded, and chopped
8 cup vegetable broth
2 can cannellini beans, rinsed and drained
1 cup small pasta, ditalini or small shells
1 tsp salt
1 tsp black pepper, freshly ground
1 bunch fresh basil, leaves only
3 clove garlic, peeled
3 oz grated parmesan
1 tbsp extra-virgin olive oil
1 lemon, optional, for finishing
¼ tsp red pepper flakes, optional
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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