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
Servings 8
Ingredients
soup
- 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
pistou:
- 1 cup diced and seeded ripe tomatoes
- 1 cup raw macadamias
- 1/2 cup sun-dried tomatoes
- 1/2 cup firmly packed fresh basil leaves with stems removed
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic (3 cloves)
- 1/4 teaspoon Celtic sea salt, plus more to taste
Instructions
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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.
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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.
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To make the pistou, throw the pistou ingredients into your food processor and pulse until well combined but still rustic. Add salt to taste.
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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.
Recipe Notes
Photo by Trent Lanz; styling by Alicia Buszczak
Comments 10
This is really delicious. It’s hard to come up with new ways to make a hearty, vegetable soup interesting! I made a pot this morning and it was almost gone by dinner time. It was definitely a hit, thank you very much.
LOL! Love it!
I am glad you enjoyed…..the whole pot 🙂
Oh gee, this soup is super great and a wonderful way to stay warm on a day like today (It’s very cold in Los Angeles right now) You’ve added so many wonderful flavors, I love the combination of different beans, just super. I am new to the vegan world and just made this for my kids and husband, we will definitely be back for more.
I am so pleased you and your family enjoyed this soup. This is a new vegan’s lifesaver!
I literally just blended up the pistou.
It. Is. Amazing.
Now I’m gonna serve myself a bowl of the pistou + soup. 🙂
I want to make every kind of pistou in the world now!
Thanks so much for this recipe, Tess!!!! <3
P.S. Oh! And I didn’t have any macadamias on hand so I used cashews instead – thought they would closely mimic the creaminess of the macadamia as well as cashews can!
So, anyone examining this recipe should note that cashews work just fine 🙂
Thanks for sharing that cashews worked really well for you too 🙂
LOL! I Love it too. Thanks for sharing your experience.
Thanks so much for this- I used to make a vegetarian version of piston with cheese which was gorgeous but not vegan! Never even thought of using nuts. D’oh!
Great you found this, I just love this recipe!