Prep 15 mins
Cook 1 hr
This is from 365 Ways to Cook Vegetarian. “Soupe au Pistou is the French counter part to Italian minestrone. Pistou is the French version of pesto. Here, a spoonful of the condiment is place at the bottom of each soup bowl to enhance the flavor of the broth. Serve this with plenty of warm, crusty bread and a green salad.”
- 6 cups vegetable broth
- 1 (16 ounce) can red kidney beans
- 1 (16 ounce) can diced tomatoes
- 4 small red potatoes, peeled and cut in 1/4 inch dice
- 2 zucchini, sliced
- 2 carrots, sliced
- 1 large onion, diced
- 3 small turnips, peeled and cut in 1/4 inch dice
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- 1 (17 ounce) can corn
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 cup vermicelli, broken up
- 1 cup prepared pesto sauce
- 2 cups gouda cheese or 2 cups edam cheese, shredded
- In a large stockpot, combine broth, undrained beans, tomatoes, potatoes, zucchini, carrots, onion, turnips, basil and thyme. Cook, covered, over medium heat until all vegetables are tender, 40-50 minutes.
- Add undrained corn, salt and pepper. Reduce heat to a simmer and cook 5 minutes longer.
- Meanwhile, in a medium saucepan filled with lightly salted boiling water, cook vermicelli until tender but still firm, 4-5 minutes; drain.
- Add pasta to soup pot and heat through, 1-2 minutes.
- To serve, place a dollop of pesto in bottom of each bowl. Ladle on hot soup. Serve with cheese on the side.