Soupe au Pistou (Dairy-Free)

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 medium Zucchini
• 1 lb Tomatoes
• 1 can (15 oz) Cannellini beans
• 0.5 cup Small gluten-free pasta
• 6 cups Vegetable broth
• 1 leaf Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 2 cups Fresh basil
• 3 cloves Garlic
• 0.25 cup Olive oil
• 0.25 cup Pine nuts

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes.
2. 2Add zucchini, tomatoes, cannellini beans, gluten-free pasta, vegetable broth, and bay leaf. Bring to a simmer and cook for 20 minutes, or until pasta is tender.
3. 3While soup is simmering, prepare the pistou: In a food processor, combine fresh basil, garlic, pine nuts, and olive oil. Process until smooth. Season with salt and pepper to taste.
4. 4Remove bay leaf before serving. Ladle soup into bowls and top with a spoonful of pistou.

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