Vegetable Pistou


  • 1 leek, cleaned and thinly sliced
  • 2 diced carrots
  • 1 large onion
  • 2 potatoes
  • 3 zucchini diced
  • 2 cups green beans chopped
  • 2 cans diced tomatoes
  • 2 can cannelloni beans, drained and rinsed
  • a handful of flat leaf parsley
  • a handful of fresh thyme
  • a handful of fresh rosemary
  • 2 quarts water
  • 1 cup frozen peas
  • 1/2 box ditalini pasta
  • salt and pepper


  • 4 ounces fresh basil
  • 6 cloves garlic
  • 1/4 cup pine nuts
  • 1 cup Parmesan
  • 3/4 cup olive oil
  • salt and pepper


  1. Make a bouquet garni with a piece of cheesecloth. Wrap the parsley, rosemary, and thyme in the cheesecloth and tie it.
  2. Put the leek, carrots, onion, potatoes, zucchini, green beans, beans, bouquet garni and tomatoes in a very large pot.
  3. Cover with 2 quarts of cold water.
  4. Bring the soup to a boil and reduce the heat to a simmer. Cook for 20 minutes. Season with salt and pepper.
  5. Add the frozen peas and cook for 5 minutes.
  6. Add the pasta and cook for another 10 minutes or until the pasta is cooked through. Check for seasoning and add salt and pepper to taste.
  7. To make the pistou, add the basil, garlic, and pine nuts to a food processor. Season with salt and pepper. Go easy on the salt because the cheese is salty. Pulse until it breaks down.
  8. Add the Parmesan cheese. Pulse a few times.
  9. Pour the olive oil through the funnel as the food processor is running.
  10. Check for seasoning. Put the pistou in a container and set aside until you are ready to serve the soup.
  11. To serve the soup, put a generous amount of pistou in the bottom of the soup bowl.
  12. Pour the soup over the pistou and garnish with a little Parmesan cheese. I like to put a little drop of pistou on top as well for a little color. Serve with some crunchy french bread.


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