Vegan Soupe au Pistou

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 1 can Diced Tomatoes
• 8 cups Vegetable Broth
• 2 medium Potatoes
• 1 cup Green Beans
• 1 medium Zucchini
• 1 can Cannellini Beans
• 2 cups Basil Leaves
• 2 cloves Garlic (for Pistou)
• 0.5 cup Olive Oil (for Pistou)

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

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened.
2. 2Add garlic and cook for 1 minute more.
3. 3Stir in diced tomatoes and vegetable broth. Bring to a boil.
4. 4Add potatoes, green beans, and zucchini. Simmer for 20 minutes.
5. 5Stir in cannellini beans and simmer for 10 minutes more.
6. 6While the soup is simmering, make the pistou: Combine basil leaves, garlic, and olive oil in a food processor and blend until smooth.
7. 7Serve the soup hot, topped with a spoonful of pistou.

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