Pistou Soup

Pistou Soup


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Need to cut back on the meat after a weekend of binge eating? With this Pistou Soup, you don’t have to worry about adding meat. All you need is beans, carrots, zucchini, and ditalini pasta. The best part about this recipe is the homemade pesto that mixes nicely with the soup. Treat yourself to a delicious Pistou Soup your stomach will thank you for.

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Time needed

1 hour preparation + 10 min cooking

Serving Size / Yield

4-6 servings


  • Soup:
  • 1 cup of dried beans
  • 2 bay leaves
  • 3 tablespoons of olive oil
  • 2 medium onions, diced
  • 2 teaspoons of thyme, chopped
  • 2 medium carrots, peeled and diced
  • 2 medium zucchini, diced
  • 8 ounces of green beans, tips removed and quartered
  • 6 garlic cloves, minced
  • 1 cup of frozen peas
  • 1 cup of ditalini pasta
  • Pistou:
  • 1 clove of garlic, peeled
  • 1 pinch of salt
  • 2 cups of basil leaves
  • ¼ cup of olive oil
  • 1 ½ ounces of parmesan cheese, grated

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First, rinse and sort the beans. Soak the beans in cold water for 1 hour. For best results, soak the beans overnight. Next, drain the beans and place them in a large saucepan with bay leaves and 6 cups of water.
Cook the beans for 1 hour or until they are tender. Be sure to add more water to keep the beans absorbed. When the beans are tender, remove from the heat and set it aside.
Using a Dutch oven, drizzle a good amount of olive oil. Add the onions to the Dutch oven and cook until they are soft and translucent. Then, add thyme, diced carrots, zucchini, green beans, garlic, and salt. Continue to cook the vegetables until they are softened. Slowly add the cooked beans and the liquid. Give it a good stir to incorporate all the vegetables and beans. Add the peas and pasta to the mixture. Lastly, add 8 cups of water.
Bring the soup to a boil and simmer for 8-10 minutes or until the pasta is fork tender.
Using a food processor, add garlic and a pinch of salt. Then, add the chopped basil leaves and mix them in with the garlic until the mixture is moderately smooth. Slowly add olive oil into the mixture. Little by little, incorporate the tomato and cheese into the mixture. Be sure to taste and season with salt if necessary.
Ladle a good amount of soup into a bowl and place a lavish spoonful of pistou in the center. Swirl the pistou gently into the soup.
Bon Appetit!

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