Rustic Vegetable Pistou Soup

Savor the robust flavors of this hearty vegetable soup enhanced with a fragrant basil and garlic pistou. A nourishing blend of seasonal vegetables, tender pasta, and savory parmesan cheese, this dish is a comforting option for any occasion.

Ingredients

For the soup
1	large onion, peeled and chopped
2	medium carrots, peeled and chopped
2	celery ribs, trimmed and chopped
6-7	cups vegetable broth, to cover the vegetables
1	cup lima beans (canned or frozen) or garbanzo beans (canned or frozen)
2	medium potatoes, peeled and chopped
2	small zucchini, trimmed and chopped
2	tomatoes, cored, seeded, and chopped
1	cup pasta, broken into small pieces like ditalini or capellini
½	cup freshly grated parmesan cheese (optional)
For the pistou
6	garlic cloves, peeled
2	cups fresh basil leaves, washed
1	tablespoon extra virgin olive oil
1	tomatoes, peeled, or tomato paste
	salt and pepper, to taste

Instructions

• For the soup

  1. Begin by placing chopped onion, carrots, celery, and potatoes in a large saucepan. Add enough vegetable broth to cover the vegetables by at least 2 inches. Bring to a boil and then let it simmer for 15 minutes, stirring occasionally. Add more water if needed.
  2. Once the vegetables are almost tender, introduce the beans, zucchini, and tomatoes to the soup. Continue to simmer for an additional 20 minutes.
  3. In the meantime, blend garlic, basil, olive oil, and tomatoes or tomato paste in a blender or food processor until a thick paste forms. Season the mixture with salt and pepper.
  4. Approximately 10 minutes before the vegetables are fully cooked, add the pasta to the soup. Cook until the pasta is tender but still firm. Adjust the seasoning if needed. Serve the soup and offer the pistou and parmesan cheese at the table.

Aug 13, 2024