My mom brought this recipe back from a cooking class in Provence. Pistou is the French word for pesto. This is a wonderful tasting fresh vegetable soup. We've made it 3 times in just one month! It is so easy, healthy, filling, and delicious (better the next day). Can be served as a dinner meal with some crusty bread and wine.
- 3 quarts vegetable broth
- 2 cups water
- 2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces
- 4 zucchini, cut into small cubes
- 3 carrots, cut into bite size pieces
- 4 potatoes, cut into bite sized pieces
- 1 bunch basil, leaves picked from stems
- 10 cloves garlic, minced
- 3 tomatoes, chopped
- ½ cup olive oil
- 1 teaspoon salt
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15.5 ounce) can white beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) package spaghetti, broken into 2-inch pieces
- ½ cup shredded Gruyere cheese
- ½ cup grated Parmesan cheese
- 1. Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
- 2. Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
- 3. Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.
serving: 10 servings
calories: 455.7 kcal
carbohydrates: 63 g
protein: 17.1 g
saturated fat: 3.6 g
cholesterol: 10.8 mg
sodium: 1056.4 mg
fiber: 11.4 g
sugar: 9.4 g