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Pistou Soup

Photo: Pistou Soup

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 cup/4 ounces/110 g carrots, diced
  • 1 cup/4 ounces/110 g green beans, cut into 1/2-inch/1-cm pieces
  • 1 potato, peeled and diced
  • 4 cups/1 liter vegetable water or stock
  • Salt and freshly ground pepper
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Directions

Heat the oil in a saute pan and gently cook the onion until translucent, about 5 minutes. Add the carrots, green beans and potatoes. Pour in the vegetable water or stock. Season with salt and pepper and add the bay leaf and thyme. Bring to a boil and simmer for 10 minutes. Add the kidney beans and zucchini and continue cooking until all the vegetables are tender, about 10 minutes longer. Stir in the tomatoes.

Ladle the soup into bowls. (Remove the bay leaf and thyme sprig.) Add a spoonful of pesto to each bowl and grate Parmesan over each serving.

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4

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  • on April 30, 2012

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    It's delicious! I've been sick all weekend, and it's been just the best thing for what ails me .. light, tasty, easy to make, nothing to it really .. and comforting and good. I followed the recipe exactly. Really nice soup.

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  • on January 02, 2012

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    This makes a tasty, healthy vegetable soup. I added four cloves of minced garlic to the onions toward the end of the saute time, and I used two bay leaves instead of one. The soup just smells so good while it's cooking--this is comfort food that isn't fattening.

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