Dairy-Free Soupe au Pistou (Vegetable Soup with Pesto)
A hearty and vibrant vegetable soup from Provence, France, featuring a dairy-free pesto made with basil, garlic, and olive oil.
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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak cannellini beans in water overnight. Drain.
- 2Dice carrots, zucchini, and potatoes. Cut green beans into 2.54 cm pieces.
- 3Combine beans, diced tomatoes, carrots, zucchini, green beans, pasta, potatoes, and vegetable broth in a large pot.
- 4Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the beans and vegetables are tender.
- 5Prepare the pesto: Combine basil, garlic, pine nuts, olive oil, salt, and pepper in a food processor. Process until smooth.
- 6Stir pesto into the soup just before serving. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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