Soupe Au Pistou

Soupe au pistou is the French version of minestrone. It originated from Provence, the southeastern region of France. 

This soup is cozy and warm, but tastes like summer. It’s surprisingly easy to make and the pesto adds a bright garlicky flavor to this tomato-based soup. 

This version is oil-free, gluten-free, and nut-free. I like to imagine that you’d enjoy this after a day of frolicking among the lavender fields with your dearest friends. 



1 medium sized yellow onion, chopped

3 carrots, sliced

2 leeks, sliced

3 Yukon gold potatoes, diced

2 medium-sized zucchini, sliced

6 oz can tomato paste

4 cups vegetable broth

1 (14.5 oz) can diced tomatoes 

2 (15 oz) can cannelloni beans, rinsed and drained (2 Tbsp used for pesto)


2-3 cloves of garlic

3 cups of arugula and/or spinach 

1 cup fresh basil (+ more for garnish)

1 Tbsp white vinegar

2 Tbsp cannelloni beans

1 Tbsp nutritional yeast (optional)

2 Tbsp water



Serves 6-8
Time: 35 minutes
  1. Add the yellow onion to a large non-stick pot and heat over medium-high heat for about 5 minutes, stirring frequently, until the onion becomes golden brown and slightly caramelized. If you don’t have a non-stick pot, use a bit of water to keep the onion from sticking. 
  2. Add the carrots, leeks, potatoes, and zucchini to the large pot and cook for another 5 minutes, stirring frequently. 
  3. Add the tomato paste, vegetable broth, and diced tomatoes, cover, and bring to a boil. Lower the heat slightly and let the soup simmer for 15 minutes or until the potatoes are soft. 
  4. While the soup is simmering, make the pesto by adding all the pesto ingredients into a food processor. Blend everything together until a smooth bright green paste forms. Set the pesto aside.
  5. After the soup has finished simmering, add the cannelloni beans and heat for 3-5 more minutes. 
  6. Serve the soup in large bowls with a dollop of pesto and a sprig or two of fresh basil. 
  • The nutritional yeast gives the pesto a slightly nutty flavor, but it will still taste good if you leave it out. 
  •  The pesto can get fairly garlicky, so start with one or 2 cloves of garlic and taste before adding a 3rd clove. 

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