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)

Prep Time10

Cook Time20

Total Time30

Course: dinner, Soup

Cuisine: French

Servings:

Calories: 355kcal

Ingredients

For the Soup

2 tablespoons extra virgin olive oil
1 yellow onion finely chopped
1 cup finely chopped carrot about 3 large carrots
1 cup finely chopped leeks about 2 large leeks
1 cup 1-inch diced potatoes about 2-3 small potatoes
1 cup diced zucchini about 1 large (or 2 small) zucchini
1 15-ounce can diced tomatoes with their juices
3 tablespoons tomato paste
5 cups vegetable broth
1 15-ounce can white beans such as cannellini or great northern
1 cup water
½ cup whole grain orzo see notes for GF option

For the Pesto

½ cup fresh basil leaves
5 garlic cloves
juice of 1 lemon
½ cup vegan parmesan see notes for homemade cashew parmesan option
¼ cup extra virgin olive oil

Instructions

In a large pot, warm 2 tablespoons extra virgin olive oil over medium heat. Add the onion and cook for about 3 minutes, until translucent.
Next, add the diced potatoes, zucchini, carrots, and leeks. Stir together as you cook for about five minutes more.
To the pot, pour in the vegetable broth, water, tomato paste and diced tomatoes with their juices. Turn heat to medium-high to bring to a low boil. Reduce heat to a simmer, add the pasta and cook for about 15 minutes, until pasta and potatoes are tender.
Meanwhile, if using homemade pesto, prepare it 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. Top with a tablespoon of the pesto. Serve and enjoy!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

If using gluten-free pasta, I recommend cooking (and storing) it separately then adding to each bowl when ready to serve.

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