Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

French Pistou Soup

  • Author: Jenny Engel and Heather Bell
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Lunch
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegan

Description

Think of this soup as a French take on minestrone, with a punch of pure pistou stirred in. Serve it with a baguette and a glass of vin and transport yourself to Provence and those lovely lavender fields.


Ingredients

Scale

FOR THE SOUP

  • 1 tablespoon of extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 small zucchini, diced
  • 1 small carrot, finely chopped
  • 1 large tomato, seeded and diced 1 (15-ounce) can navy beans, rinsed and drained
  • ½ teaspoon of sea salt
  • ½ teaspoon of freshly ground black pepper
  • 5 cups of reduced-sodium vegetable broth
  • 1 cup of small pasta (such as tubetti)
  • 2 tablespoons of Marsala wine
  • 2 bay leaves

FOR THE PISTOU

  • 1 clove of garlic, coarsely chopped
  • 1 cup of fresh baby spinach or arugula
  • ½ cup of packed fresh basil leaves
  • ¼ cup of toasted walnut pieces
  • 3 tablespoons of extra-virgin olive oil
  • 2 tablespoons of freshly squeezed lemon juice
  • 2 teaspoons of light miso paste
  • ¼ teaspoon of sea salt
  • ½ teaspoon of freshly ground black pepper
  • 2 tablespoons of vegan Parmesan, for topping (optional)

Instructions

  1. Heat a large saucepan over medium-low heat. Add the oil, onion, and garlic. Sauté for 3 to 5 minutes, or until softened. Add zucchini, carrot, tomato, beans, sea salt, and pepper. Cook for 2 more minutes. Add broth, pasta, wine, and bay leaves. Stir to incorporate and cover. Cook for 20 to 25 minutes, or until pasta and vegetables are soft.
  2. Add garlic, spinach, basil, walnuts, oil, lemon juice, miso, sea salt, and pepper to a food processor or high-powered blender. Blend for 15 to 30 seconds, or until smooth.
  3. Discard bay leaves before serving. Ladle warm soup into bowls and top with a generous dollop of pistou, and Parmesan, if desired.

Notes

  • Marsala wine from Sicily is great for cooking because it won’t break the bank. However, if you have an open bottle of red wine, just pop in 2 tablespoons in place of the Marsala and your soup will be equally as delicious.

Keywords: pistou, French, French soup, vegan yums, non-dairy, meat-free, vegan soup