Soup Au Pistou Recipe
Recipe information
Make Soup Au Pistou in just 50m. Classic french vegetable & white bean soup topped with Asiago cheese and pesto
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Ingredients
General
Vegetable Base
Beans
Pistou (Pesto)
Topping
Prepare the Soup Base
1. Sauté Base Vegetables
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.
2. Add More 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.
3. Simmer the Soup
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.
4. Add Beans and Pasta
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.
5. Season the Soup
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.
Make the Pistou
6. Prepare Pistou Sauce
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.
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