Rating: 4.5 stars
21 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

cook:
1 hr
total:
1 hr 30 mins
prep:
30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

456 calories; protein 17.1g; carbohydrates 63g; fat 15.7g; cholesterol 10.8mg; sodium 1056.4mg. Full Nutrition
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