Soup Au Pistou (Pesto Soup)
A hearty Provençal soup featuring fresh vegetables, beans, and pesto, offering vibrant flavors and comforting warmth perfect for vegetable lovers and those seeking a wholesome meal.
Ingredients
- 1 cup cooked kidney beans ⓘ
- 2 potatoes, diced ⓘ
- 3 carrots, sliced ⓘ
- 2 quarts chicken stock ⓘ
- 1/2 pound fresh green beans, cut into 1-inch pieces ⓘ
- 2 zucchinis, sliced ⓘ
- 2 leeks, cut lengthwise and sliced ⓘ
- 1/4 pound fresh shelled peas ⓘ
- 4 peeled and chopped tomatoes ⓘ
- 2 tablespoons chopped parsley ⓘ
- 1/3 cup pesto sauce ⓘ
Instructions
- Combine all ingredients except Parmesan cheese in a large pot and cook until vegetables are tender.
- Add grated Parmesan cheese to the soup before serving.
Tips & Substitutions
For added depth, consider sautéing the leeks before adding them to the pot. If you can't find fresh shelled peas, frozen peas work just as well. You can also substitute the chicken stock with vegetable stock for a vegetarian option. For a heartier soup, feel free to add small pasta like ditalini or use beans like cannellini instead of kidney beans.
Serving Suggestions
Serve the soup hot, garnished with a sprinkle of grated Parmesan cheese and a drizzle of extra pesto for flavor. It pairs beautifully with crusty bread or a simple green salad. For a complete meal, consider serving it alongside grilled cheese sandwiches or a side of homemade garlic bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a splash of water or stock to bring it back to your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Soup Au Pistou (Pesto Soup) contains roughly 956 calories, with 36g protein, 132g carbohydrates, and 36g fat. It is an excellent source of vitamin A (174% of the Daily Value), dietary fiber (131% of the Daily Value), and iron (117% of the Daily Value). Note that it is relatively high in sodium, at 1455mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can easily make this soup vegan by omitting the Parmesan cheese and using vegetable stock instead of chicken stock. The pesto can also be made with nutritional yeast instead of cheese to keep it vegan-friendly.
How can I make this soup spicier?
To add some heat, consider incorporating a pinch of red pepper flakes into the soup while it simmers. You can also serve it with a side of hot sauce or a sprinkle of cayenne pepper for those who enjoy an extra kick.
Can I freeze the soup for later?
Yes, this soup freezes well! Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it on the stovetop.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).