A flavorful and hearty vegetable soup from the Provence region of France, enriched with a fresh basil pesto known as 'pistou'. Perfect for a nourishing meal.
Preparation time
20min
Cooking time
40min
Ingredients
6 Servings
- 2 cups basil leaves
- black pepper
- 400 g cannellini beans
- 2 carrots
- 2 celery stalks
- 3 garlic cloves
- 200 g green beans
- 3 tbsp olive oil
- 1 onion
- 50 g parmesan cheese
- 2 potatoes
- salt
- 100 g small pasta
- 4 tomatoes
- 1.5 l vegetable broth
- 1 cup water
- 2 zucchini
Directions
Step 1
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
Step 2
Add the carrots, celery, zucchini, and potatoes. Cook for about 5 minutes, stirring occasionally.
Step 3
Stir in the green beans and tomatoes. Pour in the vegetable broth and bring to a boil.
Step 4
Reduce the heat to low and simmer for about 30 minutes, or until the vegetables are tender.
Step 5
Add the cannellini beans and pasta. Continue to cook until the pasta is al dente, about 10 minutes.
Step 6
In the meantime, prepare the pistou by blending the basil leaves, Parmesan cheese, and a bit of olive oil until smooth.
Step 7
Season the soup with salt and black pepper to taste.
Step 8
Serve the soup hot, with a spoonful of pistou on top of each serving.