How to Make Soupe au Pistou (Provençal Vegetable Soup)

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock is lower in sodium and richer in flavor.

pistou

🥗Healthier: fresh basil pesto

💰Cheaper: store-bought pesto

Store-bought pesto is often more affordable and readily available.

Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat until shimmering.

Add 1 leek, 1 celery rib, 1 carrot, and 1/2 teaspoon of salt; cook for 8-10 minutes until the vegetables are soft.

Add 2 cloves of minced garlic and cook for about 30 seconds until fragrant.

Pour in 3 cups of water and 1/2 cup of vegetable broth; bring to a simmer.

Add 1/2 cup of orichetti pasta and cook for 5 minutes.

Add 8 ounces of green beans and cook for 3-5 minutes until tender-crisp.

Add 1 zucchini, 1 tomato, and 1 can of cannellini beans with packing liquid; warm through for about 3 minutes.

Turn off the heat and let the soup sit for a few minutes.

Prepare the pistou by blending 3/4 cup of fresh basil, 1/2 cup of parmesan cheese, 1/3 cup of extra virgin olive oil, and 1 clove of minced garlic in a food processor for about 15 seconds until smooth.

Serve the soup with a generous dollop of pistou.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary