Soupe au Pistou (Vegetable Soup with Pesto)
Soup au Pistou- a hearty French-inspired vegetable soup topped with a delicious dairy-free pesto. Just one pot and 30 minutes! (vegan with gluten-free option)
Man, you guys must be cold! When I asked whether you would rather see cookies or soup on Facebook yesterday, soup won by a longshot. I’m still in shock.
Just wait till you see those cookies. Of course they’re healthy cookies but I’ve been eating so many of them that I’m starting to worry I won’t be able to fit into my dress.
By the way, it finally came in! I went for my first fitting last week and it needed quite a bit of tweaking but I go back next week for round two. I can’t wait to see it after all the changes. Ahh, nervous excitement! Yep, I need to pace myself with the cookies.
Truth be told, I’m really happy that you chose soup. It comes from someone who is very dear to me, my lovely Grandmere. Her parents were originally from Bezier, a small city in the region of Provence, where this recipe originates from.
Just saying proh-vahnce gives me butterflies. The lavender, the beaches, the wine…ugh, be still my heart. I can only dream of the south of France as I slurp each delightful spoonful of Soupe au Pistou.
I have to admit, I did Americanize this recipe a little. The original version uses dried white beans, string beans, fresh tomatoes and saffron threads, in addition to all of the other listed ingredients. But for the sake of time and money, I simplified it a bit.
The ingredient list makes this sort of a summery recipe but not many people crave soup in the middle of summer. Or I don’t, at least. So let’s have it now while we dream of big floppy hats and warm Provençal summers on the beach. Bon appetit!
Soupe Au Pistou (Vegetable Soup with Pesto)
Yield: 6 bowls
Prep Time: 10
Cook Time: 20
Total Time: 30
- 2 tablespoons extra virgin olive oil
- 2 cups finely chopped onion (about 1 small onion)
- 1 cup finely chopped carrot (about 3 large carrots)
- 1 cup finely chopped leek (about 2 leeks)
- 1 cup diced Yukon gold or red potato (about 2 small potatoes)
- 2 cup diced zucchini (about 2 medium zucchini)
- 1 (14.5 ounce) can diced tomatoes
- 3 tablespoons tomato paste
- 5 cups vegetable broth (I recommend Better Than Bouillon)
- 1 cup water
- 1 (15 ounce) can white beans, drained and rinsed
- 1/2 cup whole grain orzo*
For the Pesto
- 5 garlic cloves
- 1/2 cup fresh basil leaves
- juice 1 lemon
- 1/2 cup vegan parmesan**
- 1/2 cup extra virgin olive oil
- pinch crushed red pepper (optional)
In a large soup pot, warm the olive oil over medium heat. Add the onion, sprinkle with salt and pepper, then cook for about 3 minutes. Next add the potatoes, zucchini, carrots, and leeks. Cook for about five more minutes.
Pour in the vegetable broth, the water, tomato paste and the diced tomatoes with their juices. Turn heat to high to bring to a boil. Add the pasta, reduce heat to a simmer, and cook for about 15 minutes, until pasta and potatoes are tender.
Meanwhile, make the pesto by placing all of the ingredients into a food processor or a blender then blend until smooth.
Once the pasta is cooked and the vegetables are tender, add the drained and rinsed beans. Cook until heated through. Ladle the soup into bowls for serving then top with a tablespoon of the pesto and enjoy!
*You can also use whole grain spaghetti broken into bite size pieces. Substitute your favorite gluten-free pasta to make GF.
**To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground. Leftovers can be stored sealed tightly in the refrigerator for up to 3 weeks.
Nutrition Facts are for 1/6th of recipe
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!