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

In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Cook for 5–7 minutes, stirring occasionally, until the vegetables have softened.

Sauté Base Vegetables

Add 2 minced garlic cloves, 1 chopped zucchini, 1 diced potato, and 1 chopped tomato to the pot. Cook for an additional 5 minutes until the vegetables begin to break down and release their flavors.

Add More Vegetables

Pour in 6 cups of vegetable broth and bring to a boil. Reduce the heat to a simmer and cook uncovered for 25–30 minutes or until all vegetables are tender.

Simmer the Soup

Add 2 cups of cooked or canned white beans (such as cannellini or great northern beans) and 1/2 cup of small pasta shells or macaroni to the pot. Continue to simmer for another 10–12 minutes, until the pasta is al dente.

Add Beans and Pasta

Season the soup with salt and pepper to taste, and optionally add a dash of herb blend like herbes de Provence. Remove from heat once the pasta is cooked through.

Season the Soup

In a food processor or mortar and pestle, combine 1 cup of fresh basil leaves, 2 garlic cloves, 1/3 cup grated Asiago cheese, and 1/3 cup olive oil. Blend or crush until a smooth, thick paste forms. Adjust seasoning with salt to taste.

Prepare Pistou Sauce

Ladle the hot soup into bowls. Top each serving with a generous spoonful of pistou and extra grated Asiago cheese. Serve with crusty bread if desired.

Finish and Serve

Olive oil

Garlic cloves, minced

soup au pistou

Recipe information

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