Classic french vegetable & white bean soup topped with Asiago cheese and pesto

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.

Sauté the Vegetables

Stir in the zucchini and green beans, and cook for an additional 3-4 minutes.

Add Remaining Vegetables

Pour in the vegetable or chicken broth and add the white beans. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes, until the vegetables are tender.

Add Broth and Beans

Add minced garlic, salt, and black pepper to taste. Stir in the fresh basil leaves just before serving.

Season the Soup

Ladle the soup into bowls, and top each serving with a sprinkle of Asiago cheese and a dollop of pesto.

Serve

Olive oil

soup au pistou

Recipe information

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