Soup Au Pistou
Gourmet Soups, Stews, & Bisques
This traditional French soup is filled with summer vegetables and flavored with fragrant basil pesto, which the French call "pistou." It makes a great light lunch or dinner with a loaf of crusty bread.
2 tablespoons olive oil
1 medium onion, diced
1 carrot, peeled and diced
1 rib celery, diced
3 cloves garlic, minced
2 1/4 ounces Veggie-Stock Gold®
6 cups water
1/2 pound thin green beans, trimmed and cut in 1-inch lengths
2 small zucchini, diced
2 medium tomatoes, diced (or 1 14 1/2-ounce can diced tomatoes, drained)
1/4 pound orzo, ditalini, or other small pasta
1 can (15 ounces) cannellini or other white beans, drained and rinsed
Salt and ground black pepper
2/3 cup prepared basil pesto
Warm the olive oil in a soup pot over medium-low heat. Add the onion, carrots, and celery and cook until the onion is transparent and the vegetables are soft, but not browned, about 7 minutes. Add the garlic and cook 1 minute more.
Stir in the Veggie-Stock Gold® and water and bring to a simmer, stirring to dissolve the concentrate.
Add the green beans, zucchini, tomatoes, and orzo and bring back to a simmer. Cook for 8-10 minutes, stirring occasionally, untll the pasta is just tender.
Stir in the beans and simmer for another 2-3 minutes, until the soup is heated through.
Season to taste with salt and pepper and serve the soup in warmed bowls topped with a generous spoonful of pesto.