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Pistou Soup

Rated as 4.39 out of 5 Stars

"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."
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Ingredients

1 h 30 m servings 456 cals
Original recipe yields 10 servings

Directions

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  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.

Nutrition Facts


Per Serving: 456 calories; 15.7 g fat; 63 g carbohydrates; 17.1 g protein; 11 mg cholesterol; 1056 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

A great, hearty, healthy & low-fat soup for a chilly Fall night. Definitely add the zucchini and green beans (I added sliced baby portobello mushrooms also) toward the END of cooking time, not ...

Most helpful critical review

After spending quite some time cubing veggies, I found them to be mushy after the 45 min simmering time....and I even simmered on low, not med-low as the recipe suggested. It just stunk that I h...

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A great, hearty, healthy & low-fat soup for a chilly Fall night. Definitely add the zucchini and green beans (I added sliced baby portobello mushrooms also) toward the END of cooking time, not ...

After spending quite some time cubing veggies, I found them to be mushy after the 45 min simmering time....and I even simmered on low, not med-low as the recipe suggested. It just stunk that I h...

Very yummy with a few changes. Simmer veggies minus the zucchini on low for 30 min. Add zucchini when you add the noodles. I also added swiss chard because I had it and used wheat spiral noodl...

This is an absolutely fabulous soup. The garlic in the basil pistou adds a real kick, almost like chilli. You can also change the vegetables to what you have in the fridge and I omitted the pa...

Wonderful recipe! Though, I made pesto instead of pistou because I had pinenuts on hand. It's a very good idea to add the softer veggies at the end to prevent them from being over cooked. I slic...

My family loves this soup! It has become our new fall favorite. I make it with or without adding pasta. It is also good over brown rice.

Yummy. Great tasting and filling meal that is meatless. I was surprised my teenage son actually could fill himself up with this meal! Will make again.

This soup has great flavor. I too used chicken broth because it's what I had on hand and added the zucchini with the pasta. I only had the parm. cheese so I didnt use the other...Still good! ...

Very nice, not enough flavor though.