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
1 | large onion, peeled and chopped |
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6 | garlic cloves, peeled |
2 | medium carrots, peeled and chopped |
2 | cups fresh basil leaves, washed |
2 | celery ribs, trimmed and chopped |
1 | tablespoon extra virgin olive oil |
6 -7 | cups vegetable broth, to cover the vegetables |
1 | tomatoes, peeled, or tomato paste |
1 | cup lima beans (canned or frozen) or garbanzo beans (canned or frozen) |
| • | salt and pepper, to taste |
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 |
1⁄2 | cup freshly grated parmesan cheese (optional) |
Instructions
For the soup | |
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| 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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 287.3 kcal |
| Protein | 13 g |
| Fat | 3.3 g |
| Carbohydrates | 53.7 g |
| Fiber | 13 g |
| Sugar | 5.4 g |
Published on Aug 13, 2024 by Luminița