Soupe au Pistou (Vegetable Soup with Basil)

Ingredients

• 2 tablespoons Olive oil
• 1 large Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 medium Zucchini
• about 790 g Diced tomatoes
• about 425 g Cannellini beans
• 8 cups Vegetable broth
• 0.5 cup Small pasta (gluten-free)
• 2 cups Fresh basil
• 3 cloves Garlic
• 0.5 cup Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add onion, carrots, and celery and cook until softened, about 5 minutes.
3. 3Add zucchini, diced tomatoes, cannellini beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 45 minutes.
4. 4Add gluten-free pasta and cook until tender, about 8-10 minutes.
5. 5While soup is simmering, make the pistou: combine basil, garlic, and olive oil in a food processor and blend until smooth. Season with salt and pepper.
6. 6Serve soup hot, topped with a spoonful of pistou.

Related Guides