Pistou Soup

Total Time:
40 min
10 min
30 min

4 servings

  • 2 tablespoons extra-virgin olive oil
  • 2 carrots, halved lengthwise and thinly sliced
  • 1 medium onion, chopped
  • 2 to 3 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • Kosher salt and freshly ground pepper
  • 1/4 pound green or yellow wax beans
  • 1 small zucchini or yellow summer squash
  • 1 15 -ounce can white beans or chickpeas, drained and rinsed
  • 1/2 cup broken spaghetti or other small pasta
  • 3/4 cup store-bought pesto
  • Grated parmesan cheese and crusty bread, for serving (optional)
  • Heat the olive oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring constantly, until the onion is lightly browned, about 5 minutes. Add the garlic, tomato paste and 1 tablespoon salt and cook 1 more minute. Add 7 cups water, cover and bring to a boil. Uncover, reduce the heat and simmer 5 minutes. Season with salt and pepper.

  • Meanwhile, trim the green beans and zucchini and cut into 1/2-inch pieces. Stir into the prepared broth along with the beans and spaghetti. Simmer until the pasta is al dente, about 10 minutes.

  • When ready to serve, whisk 1/3 cup pesto into the soup. Ladle into bowls and top with the remaining pesto. Sprinkle with parmesan and serve with bread, if desired.

  • Per serving: Calories 479; Fat 30 g (Saturated 7 g); Cholesterol 15 mg; Sodium 1,922 mg; Carbohydrate 39 g; Fiber 9 g; Protein 17 g

  • Photograph by Antonis Achilleos

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