Pistou Soup

  • serves 6


51 Ratings
Directions for: Pistou Soup


1 Tbsp olive oil

1 onion, chopped

1 cup green beans, cut into ½-inch/1 cm pieces

1 potato, peeled and diced

1 cup carrots, diced

Salt and pepper

1 bay leaf

1 sprig thyme

1 cup cooked white kidney beans

1 cup zucchini, diced small

2 tomatoes, seeded, and diced

Pesto, for garnish

Parmesan cheese, for garnish


1. Heat the oil in a sauté pan and gently cook the onion until translucent, about 5 minutes. Add the green beans, potato and carrot dice. Pour over 4 cups/1-litre vegetable water or stock. Season with salt and pepper, add the bay leaf and the thyme. Bring to a boil, and simmer 10 minutes.

2. Add the kidney beans and the zucchini and continue cooking until all the vegetables are tender, about 10 minutes longer. Stir through the tomato. Ladle the soup into bowls. (Remove the bay leaf and thyme sprigs). Add a spoonful of pesto to each bowl, and grate over Parmesan cheese.

See more: Vegetables, Soup, French, Appetizer, Summer


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