Pistou Soup The Best Recipes

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Pistou Soup

"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."

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

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H30M

• 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.
• 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.
• 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.

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