Pistou Soup (French Vegetable Soup with Pesto)
I always add some of my frozen basil pesto to this soup recipe. Other fresh pistou recipes use fresh parsley instead of the classic basil. So that’s part one of the soup. Second part is a simple vegetable broth soup. Diced minestrone vegetables such as carrots, celery, zucchini, potatoes, peas, green beans and such are perfect. Because this colorful mix goes into it, this pistou soup is a great lunch soup.
Love chunky vegetable soups? Then also take a look at my pasta and bean soup!
- 3,5 oz green beans (100 g), chopped
- 3,5 oz frozen green peas (100 g)
- 1 small fresh carrot diced
- 3,5 oz potatoes (100 g), diced
- 2- inch fresh zucchini (5 cm piece), diced
- 2 tbsp onion chopped
- 1 large garlic clove chopped
- 2 bay leaves
- 4 cups vegetable stock (960 ml)
- 8 strands dry spaghetti broken into small bits
- 4 tbsp basil pesto (homemade)
- 1 tsp tomato paste
- olive oil
- Pour a little olive oil in a large saucepan. Then add the chopped red onion, the bay leaves and the garlic and place it over medium heat.
- Gently fry the onion for 3 minutes until a little soft. Also add the diced potato.
- Stir and fry the potato for 3 minutes. Then pour in the vegetable stock and cook the potatoes for 5 minutes. Also add the green beans, the carrots, the broken spaghetti and the tomato paste.
- Stir well and bring the soup to a good simmer. Cook the vegetables for 3 minutes. Then add the chopped zucchini and the frozen peas. Season with soup with a pinch of pepper and salt.
- Cook the soup for another 2 to 3 minutes. Then green beans should still be a little crunchy, the peas thawed and tender. Stir in the basil pesto.
- Check the seasoning of the soup and add extra salt or pepper to taste if necessary. Divide the soup over deep plates. Serve hot.