Easy Vegan White Bean Au Pistou

READY IN: 30mins
Recipe by Samsara

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.

Top Review by Ms B.

Excellent soup. With the recent spinach scare, I had planned to use frozen, but couldn't find any in our tiny local market. I decided to sub frozen broccoli, but even that plan got scrapped after I discovered that my yellow squash were bad. :( Finally, I decided to sub both the yellow squash and the spinach for a frozen roasted Mediterranean vegetable blend. This included zucchini, yellow squash, baby carrots, green beans, onions, & peppers. The soup was superb, and Hubby claimed all leftovers. Thanks for posting.

Ingredients Nutrition

Directions

  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.

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