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January 5, 2017

French Pistou Soup

Jenny Engel and Heather Bell/Vegan 101

  • Transport yourself to the South of France with this delicious soup. Kate Lewis

Serves 4-6

Ingredients

For the soup

1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
2 small zucchini (courgette), diced
1 small carrot, finely chopped
1 large tomato, seeded and diced
1 (15-ounce/400g) can navy (haricot) beans, rinsed and drained
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
5 cups (1125ml) reduced-sodium vegetable broth (stock)
1 cup (225g) small pasta (such as tubetti)
2 tablespoons Marsala wine
2 bay leaves

For the pistou sauce

1 clove garlic, coarsely chopped
1 cup (225g) fresh baby spinach or arugula (rocket)
1/2 cup packed (small bunch) fresh basil leaves
1/4 cup (60g) walnut pieces
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons light miso paste
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Preparation

1. For the soup, heat a large saucepan over medium-low heat. Then, add the oil, onion and garlic. Sauté for 3 to 5 minutes, or until softened.

2. Mix in the zucchini, carrot, tomato, beans, sea salt and pepper. Cook for 2 more minutes, then add the broth, pasta, wine and bay leaves, stir and cover. Cook for 20 to 25 minutes, or until pasta and vegetables are soft.

3. Toast the walnut pieces in a small skillet over medium heat until lightly toasted. Remove from heat.

4. For the pistou sauce, add the garlic, spinach, basil, walnuts, oil, lemon juice, miso, sea salt and pepper to a food processor or high-powered blender. Blend for 15 to 30 seconds, or until smooth.

5. Discard bay leaves, and serve warm soup into bowls. Top with a generous dollop of pistou.