Vegetable Pistou Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6 servings
  • 2 tablespoon olive oil
  • 1 large onion, peeled and finely chopped
  • sea salt and freshly ground black pepper
  • 1 heaped teaspoon sumac (optional)
  • 3 - 4 baby carrots, peeled and diced
  • 5-6 new potatoes, washed and quartered
  • 1, 14oz can of cannellini beans
  • 1 heaped tablespoon tomato paste
  • 32 oz of organic bone broth or vegetable broth
  • 1 packet haricot vert or french beans
  • 2 zucchini (diced)
  • 2 tomatoes, quartered, deseeded and diced
  • For the Pesto
  • 2 cups fresh basil
  • ⅓ cup pine nuts
  • ¼ cup parmesan cheese
  • Sea salt and freshly ground black pepper
  • Zest and juice of a lemon
  • 2 cloves garlic
  • ½ - ⅔ cup olive oil
  1. Heat the olive oil in a heavy based pan, add the onions, sprinkle over a little sea salt and saute for 15-20 minutes until golden.
  2. Add the sumac if using, add the carrots, potatoes, tomato paste and cannellini beans, stir well to combine. Add the broth, bring to the boil then turn down to a simmer. Allow to simmer for approximately 10 until the vegetables are just soft.
  3. Add the haricot vert, diced tomato and zucchini, cook for another 3-5 minutes until just cooked through. Remove from heat, ladle into bowls and add a generous helping of pesto. Enjoy
  4. For the Pesto
  5. Place all the ingredients except the olive oil in the bowl of a food processor. Blitz until finely ground.
  6. Add the olive oil slowly while the processor is running until fully incorporated and smooth. Use right away or store in the fridge for up to a week.
Recipe by The Well Fed Yogi at