Pistou Soup Recipe
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Pistou Soup

By: somaluna  
"My mom brought this recipe back from a cooking class in Provence. Pistou is the French word for pesto. This is a wonderful tasting fresh vegetable soup. We've made it 3 times in just one month! It is so easy, healthy, filling, and delicious (better the next day). Can be served as a dinner meal with some crusty bread and wine."

Rating: This weblink has been rated 7 times with an average star rating of 4.3 Read Reviews (7)

Rate/Review | 518 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 3 quarts vegetable broth
  • 2 cups water
  • 2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces
  • 4 zucchini, cut into small cubes
  • 3 carrots, cut into bite size pieces
  • 4 potatoes, cut into bite sized pieces
  •  
  • 1 bunch basil, leaves picked from stems
  • 10 cloves garlic, minced
  • 3 tomatoes, chopped
  • 1/2 cup olive oil
  • 1 teaspoon salt
  •  
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15.5 ounce) can white beans, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (8 ounce) package spaghetti, broken into 2-inch pieces
  •  
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese

Directions

  1. Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
  2. Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
  3. Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 456 | Total Fat: 15.7g | Cholesterol: 11mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2009 by ms410 
After spending quite some time cubing veggies, I found them to be mushy after the 45 min... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2009 by ClubFerndale 
A great, hearty, healthy & low-fat soup for a chilly Fall night. Definitely add the zucchini... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2009 by Christina 
Very yummy with a few changes. Simmer veggies minus the zucchini on low for 30 min. Add... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2009 by adrienne 
Wonderful recipe! Though, I made pesto instead of pistou because I had pinenuts on hand. It's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2009 by Karen 
My family loves this soup! It has become our new fall favorite. I make it with or without... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2009 by Jen 
This soup has great flavor. I too used chicken broth because it's what I had on hand and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2009 by lnathaniel 
Pretty good soup. I only made one change. I used chicken broth because it's what I had on... MORE

 
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