Pistou Soup
A warm, herbaceous bowl of Pistou Soup that combines tender seasonal vegetables, savory Parmesan, and a silky pistou, perfect for any time of year.
Ingredients
For the soup
- 2 cups vegetable broth Use low-sodium broth.
- 1 cup green beans, chopped Fresh is best; frozen works in a pinch.
- 1 medium zucchini, diced Scoop out large seeds if using larger zucchini.
- 1 medium carrot, diced
- 1 medium potato, diced Yukon Gold for a creamier texture.
- 1 can (15 oz) diced tomatoes Use good-quality canned tomatoes.
- ¼ cup fresh basil leaves Essential for authentic flavor.
- ¼ cup olive oil Use high-quality extra-virgin olive oil.
- 2 cloves garlic
- ¼ cup grated Parmesan cheese For vegetarian version, use vegetarian hard cheese.
- to taste salt and pepper Use low-sodium broth to control seasoning.
For the pistou
- ¼ cup fresh basil leaves
- ¼ cup olive oil
- 2 cloves garlic
- ¼ cup grated Parmesan cheese
- to taste salt and pepper
Instructions
Preparation
- In a large pot, heat the vegetable broth over medium heat.
- Add the green beans, zucchini, carrot, and potato. Cook until the vegetables are tender, about 10–15 minutes.
- Stir in the diced tomatoes and cook for an additional 5 minutes.
Make the Pistou
- In a blender, combine the fresh basil, olive oil, garlic, Parmesan cheese, and a pinch of salt and pepper. Blend until smooth.
Serve
- Serve the soup hot with a dollop of Pistou on top.
Notes
Store leftovers in an airtight container for up to 4 days. Freeze the soup base without pistou for up to 3 months.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 28gProtein: 5gFat: 9gSaturated Fat: 1gSodium: 500mgFiber: 4gSugar: 4g
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