This French Pistou Soup is 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.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: dinner, Lunch
Cuisine: French
Servings: 4
Calories: 361kcal
Author: Jenny Engel and Heather Bell
Ingredients
For The Soup
1tablespoonextra-virgin olive oil
1mediumyellow onionfinely chopped
2clovesgarlicfinely chopped
2smallzucchinidiced
1smallcarrotfinely chopped
1largetomatoseeded and diced 1 (15-ounce) can navy beans, rinsed and drained
½teaspoonsea salt
½teaspoonfreshly ground black pepper
5cupsreduced-sodium vegetable broth
1cupsmall pastasuch as tubetti
2tablespoonsred wine
2bay leaves
For The Pistou
1clovegarliccoarsely chopped
1cupfresh baby spinach or arugula
½cuppacked fresh basil leaves
¼cuptoasted walnut pieces
3tablespoonsextra-virgin olive oil
2tablespoonsfreshly squeezed lemon juice
2teaspoonslight miso paste
¼teaspoonsea salt
½teaspoonfreshly ground black pepper
2tablespoonsvegan Parmesanfor topping (optional)
Instructions
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.
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.
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.