Dairy-Free Soupe au Pistou (Vegetable Soup with Pesto)

Ingredients

• 1 cup Cannellini Beans
• 1 28oz can Diced Tomatoes
• 2 medium Carrots
• 2 medium Zucchini
• 1 cup Green Beans
• 1/2 cup Pasta (small shape)
• 8 cups Vegetable Broth
• 2 medium Potatoes
• 2 cups Basil
• 4 cloves Garlic
• 1/4 cup Pine Nuts
• 1/2 cup Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Soak cannellini beans in water overnight. Drain.
2. 2Dice carrots, zucchini, and potatoes. Cut green beans into 1-inch pieces.
3. 3Combine beans, diced tomatoes, carrots, zucchini, green beans, pasta, potatoes, and vegetable broth in a large pot.
4. 4Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the beans and vegetables are tender.
5. 5Prepare the pesto: Combine basil, garlic, pine nuts, olive oil, salt, and pepper in a food processor. Process until smooth.
6. 6Stir pesto into the soup just before serving. Serve hot.

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