Total Time
45mins
Prep 10 mins
Cook 35 mins

A Provençal classic. Made this for dinner tonight. I just love fresh basil leaves and spring is the best season to get them! Note that the pistou is very garlicky, so tone it down a bit if you or anyone in your family is not a big garlic fan. Based on an article in the food section of the NY Times by Mark Bittman (the Minimalist). Pistou is pesto en français. I changed this around a bit to make lower fat and a bit easier. Am posting for Zaar World Tour 2006.

Ingredients Nutrition

Directions

  1. Put onion, carrots, celery and potatoes in a large saucepan with broth to cover by at least 2 inches. Bring to a boil and simmer, stirring occasionally, for 15 minutes, adding a little more water if necessary.
  2. When vegetables are just about tender, add beans, zucchini and tomatoes and simmer for another 20 minutes or so.
  3. Meanwhile, combine garlic, basil, olive oil and tomato or tomato paste in a blender or food processor and process until pasty. Season with salt and pepper.
  4. About 10 minutes before the vegetables are done, add pasta to soup and cook until tender but not mushy; season again. Serve soup and pass pistou and parmesan at the table.
Most Helpful

A delicious and hearty soup! I tinkered with it a little, adding broccoli, cauliflower, and green beans, instead of the celery and beans. And I added parsley to the pistou. Also used less pasta, and added some bread to it, that really thickened it. Glad to have leftovers with this one!

Maito August 16, 2007

This was great!! I also liked using the Pesto as an add-in. Much easier to cater to everyones tolerance to garlic. I used tomato sauce rather than tomatoes, as a personal preference.

Ms*Bindy August 25, 2006

Incredibly easy and delicious! Having the pesto as an "add-in" also makes it seem more exciting than your regular bowl of soup.

Kay-t July 13, 2006