This vibrant Soupe au Pistou is a comforting twist on classic minestrone, featuring tender vegetables and white beans simmered in a rich broth. The star of the dish is the fresh “pistou,” a Provençal pesto made with basil, garlic, olive oil, and cheese, which is stirred in at the end to keep its bright flavor intact. Perfect for chilly evenings or meal prep, this soup is packed with fiber and fresh herbs. It is simple to make with pantry staples and offers a beautiful balance of earthy beans and fresh garden vegetables.
Soupe Au Pistou
Description
This vibrant Soupe au Pistou is a comforting twist on classic minestrone, featuring tender vegetables and white beans simmered in a rich broth. The star of the dish is the fresh "pistou," a Provençal pesto made with basil, garlic, olive oil, and cheese, which is stirred in at the end to keep its bright flavor intact. Perfect for chilly evenings or meal prep, this soup is packed with fiber and fresh herbs. It is simple to make with pantry staples and offers a beautiful balance of earthy beans and fresh garden vegetables.Directions
-
Place dry beans in a small saucepan and cover with a generous amount of water.
-
Bring to a boil and cook, covered, until beans are tender, about 1 hour.
-
Drain beans and reserve for later use.
-
Make the pistou by pureeing garlic, olive oil, and a few basil leaves in a blender.
-
Gradually add the remaining basil leaves until all are pureed.
-
Transfer the pesto to a small bowl, add grated cheese, and stir to combine. Set aside.
-
Cut potatoes, carrot, onion, zucchini, yellow squash, celery, tomato, and green beans into even 1/2-inch dice.
-
Reserve diced potatoes in a bowl of cold water to prevent discoloration.
-
Bring chicken stock to a boil in a large stockpot.
-
Add cooked white beans, potatoes, carrot, and onion to the pot.
-
Return to a boil, then reduce heat to a simmer and cook, uncovered, for 15 minutes.
-
Add the remaining vegetables (zucchini, squash, celery, tomato, green beans) and bring back to a boil.
-
Reduce heat to a simmer and cook an additional 10 minutes, uncovered, until vegetables are tender.
-
Season the soup with salt and freshly ground black pepper to taste.
-
Serve hot, topping each bowl with a dollop of the prepared pistou.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 10mg4%
- Sodium 400mg17%
- Total Carbohydrate 35g12%
- Dietary Fiber 8g32%
- Sugars 4g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
soupe au pistou, provencal soup, white beans, fresh basil, vegetable soup, pesto, navy beans, great northern beans, chicken stock, seasonal vegetables, comfort food, vegan option, italian cuisine, healthy dinner, meal prep
