Soupe Au Pistou (Provencal Vegetable Soup With Pest

Name: Soupe Au Pistou (Provencal Vegetable Soup With Pesto)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium carrots, peeled and chopped; 3 medium boiling potatoes, peeled and chopped (Yukon Gold); 2 medium onions, chopped; 1 1/2 cups chopped canned tomatoes; 2 medium zucchini, chopped; 8 cups water; salt; fresh ground pepper; 2 cups cooked cannellini beans (drained canned are ok); 1 cup small shell pasta (ditalini or elbows); Pistou; 1 1/2 cups fresh basil leaves, washed and well dried; 1 cup fresh flat leaf parsley, washed and well dried; 3 garlic cloves, peeled; coarse sea salt or kosher salt; 1/3 cup extra-virgin olive oil

Servings: persons

4 medium carrots, peeled and chopped
3 medium boiling potatoes, peeled and chopped (Yukon Gold)
2 medium onions, chopped
1 1/2 cups chopped canned tomatoes
2 medium zucchini, chopped
8 cups water
salt
fresh ground pepper
2 cups cooked cannellini beans (drained canned are ok)
1 cup small shell pasta (ditalini or elbows)
Pistou
1 1/2 cups fresh basil leaves, washed and well dried
1 cup fresh flat leaf parsley, washed and well dried
3 garlic cloves, peeled
coarse sea salt or kosher salt
1/3 cup extra-virgin olive oil

1
Make the pistou-in a food processor or blender, combine the herbs and garlic; process until finely chopped; add salt to taste.
2
Blend in the oil; taste for seasoning and adjust (may use immediately or cover and refrigerate for up to 3 days).
3
Soupe-in a large slow cooker, combine the carrots, potatoes, onions, tomatoes, zucchini, and water; season with salt and pepper to taste.
4
Cover and cook on LOW for 8 hours, or until the vegetables are tender.
5
Stir in the beans and pasta; cook until the pasta is tender, about 30 minutes; taste for seasoning and adjust.
6
Spoon the soup into serving bowls; top each bowl with a spoonful of the pistou and serve hot.

823

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 medium carrots, peeled and chopped, 3 medium boiling potatoes, peeled and chopped (Yukon Gold), 2 medium onions, chopped, 1 1/2 cups chopped canned tomatoes, and more.

Yes, Soupe Au Pistou (Provencal Vegetable Soup With Pesto) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Soupe Au Pistou (Provencal Vegetable Soup With Pesto)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions