French Pistou Soup
This pistou soup is a French take on minestrone, with a punch of pure pistou stirred in. Serve it with a baguette and a glass of vin and transport yourself to Provence and those lovely lavender fields.
Servings: 4
Calories: 361kcal
Ingredients
For The Soup
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic finely chopped
- 2 small zucchini diced
- 1 small carrot finely chopped
- 1 large tomato seeded and diced
- 1 (15-ounce) can navy beans rinsed and drained
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 5 cups reduced-sodium vegetable broth
- 1 cup small pasta such as tubetti
- 2 tablespoons red wine
- 2 bay leaves
For The Pistou
- 1 clove garlic coarsely chopped
- 1 cup fresh baby spinach or arugula
- ½ cup packed fresh basil leaves
- ¼ cup toasted walnut pieces
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons light miso paste
- ¼ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegan Parmesan for topping (optional)
Instructions
- Heat a large saucepan over medium-low heat. Add the oil, onion, and garlic. Sauté for 3 to 5 minutes, or until softened. Add zucchini, carrot, tomato, beans, sea salt, and pepper. Cook for 2 more minutes. Add broth, pasta, wine, and bay leaves. Stir to incorporate and cover. Cook for 20 to 25 minutes, or until pasta and vegetables are soft.
- Add garlic, spinach, basil, walnuts, oil, lemon juice, miso, sea salt, and pepper to a food processor or high-powered blender. Blend for 15 to 30 seconds, or until smooth.
- Discard bay leaves before serving. Ladle warm soup into bowls and top with a generous dollop of pistou, and Parmesan, if desired.
Notes
- Wine Suggestion: Marsala wine from Sicily is great for cooking because it won’t break the bank. However, if you have an open bottle of red wine, just pop in 2 tablespoons in place of the Marsala and your soup will be equally as delicious.
- Storing Leftover Soup: Keep the pistou sauce in a separate container than the soup itself. Store both covered in the fridge and reheat separately on the stovetop until the desired temperature. Add sauce on top of the soup when ready.
- Gluten-Free Option: Swap regular pasta for a gluten-free variety such as rice, lentil, or bean pasta. Also, wild rice would work, too!
Nutrition
Calories: 361kcal | Carbohydrates: 36g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 609mg | Potassium: 497mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2873IU | Vitamin C: 25mg | Calcium: 63mg | Iron: 1mg