Vegetable Soup with Pistou
This chunky vegetable soup with pistou is full of flavor and really easy!
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
- 2 tablespoons grapeseed oil (or extra-virgin olive oil)
- 2 cups (300g) diced yellow onion
- 1 tablespoon finely chopped fresh garlic (3 cloves)
- 1 teaspoon Celtic sea salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 2 cups peeled and diced red-skinned potato
- 2 cups diced tomatoes
- 1/2 cup finely chopped fresh basil
- 8 cups vegetable broth
- 1 cup green beans trimmed, halved
- 1 cup diced zucchini
- 1 cup cooked cannellini beans
- 1 cup cooked garbanzo beans
- 1 cup cooked kidney beans
To make the soup, warm the oil in a large pot over medium-high heat, and saute the oil, onions, and garlic with 1/4 teaspoon of the salt for about 5 minutes until just soft and translucent. Add in the potatoes, tomato, basil, and 1/4 teaspoon of salt, and sauté for about 5 minutes. Add the vegetable broth, and the remaining 1/2 teaspoon of salt, and increase the heat to high, and bring to a boil. Reduce the heat to medium-high, and simmer, uncovered, for about 5 minutes, until the potatoes are just getting tender.
Add the green beans, zucchini, and legumes, and simmer for a further 5 minutes until the green beans and zucchini are just cooked. Remove the soup from the heat, and allow to cool slightly. Season with salt and pepper to taste.
To make the pistou, throw the pistou ingredients into your food processor and pulse until well combined but still rustic. Add salt to taste.
To serve, place a generous dollop of pistou in the bottom of each bowl, and ladle the soup over the pistou. Pass extra pistou at the table.