Soupe Au Pistou (Provencal Vegetable Soup With Pesto)
- Ready In:
- 9hrs 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 4 medium carrots, peeled and chopped
- 3 medium boiling potatoes, peeled and chopped (Yukon Gold)
- 2 medium onions, chopped
- 354.88 ml chopped canned tomatoes
- 2 medium zucchini, chopped
- 1892.72 ml water
- salt
- fresh ground pepper
- 473.18 ml cooked cannellini beans (drained canned are ok)
- 236.59 ml small shell pasta (ditalini or elbows)
-
Pistou
- 354.88 ml fresh basil leaves, washed and well dried
- 236.59 ml fresh flat leaf parsley, washed and well dried
- 3 garlic cloves, peeled
- coarse sea salt or kosher salt
- 78.78 ml extra-virgin olive oil
directions
- Make the pistou-in a food processor or blender, combine the herbs and garlic; process until finely chopped; add salt to taste.
- Blend in the oil; taste for seasoning and adjust (may use immediately or cover and refrigerate for up to 3 days).
- Soupe-in a large slow cooker, combine the carrots, potatoes, onions, tomatoes, zucchini, and water; season with salt and pepper to taste.
- Cover and cook on LOW for 8 hours, or until the vegetables are tender.
- Stir in the beans and pasta; cook until the pasta is tender, about 30 minutes; taste for seasoning and adjust.
- Spoon the soup into serving bowls; top each bowl with a spoonful of the pistou and serve hot.
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Reviews
-
My family has recently switched to a mostly plant-based diet and I'm frantically looking for fresh new vegetarian recipes. I found this one while searching for a way to use up some pasta and veggies we had languishing in the kitchen, and am so glad I did! Oh, my goodness! This soup was absolutely delicious! Even my meat-loving husband gobbled it up! Definitely serve with a baguette or other crusty bread for dipping. Delicious!!