Easy Vegan White Bean Au Pistou

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Total Time
5 mins
25 mins

This is adapted from a recipe in The Dinner Doctor. It's good for colds. Although it's hot, it's intended to be a summer food, making use of fresh summer squash.

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  1. Place the olive oil in a 4 qt saucepan over medium-high heat. Saute the onions, garlic, and squash for approximately 4 minutes.
  2. Add the beans, broth, tomatoes, spinach, and the olives and mushrooms, if using. Boil, then lower heat and simmer while covered for 15 minutes.
  3. Stir in the pesto and pasta. Continue to simmer for about another 5 minutes, until pasta is ready.
  4. Season with black pepper to taste. Salt probably won't be necessary, as canned vegetables tend to have enough sodium added.