Pistou – AFrench Vegetable (Vegan) Soup


Pistou originated from the south France.  This is one of the most easiest soup I have ever made.  Serve this delicious and light soup for dinner with your choice of garlic bread or with French bread spreaded with extra virgin olive oil and toasted until lightly golden and crisp.  I served this soup with whole grain multi seeded bread.  I placed a few slices of bread on a plate and brushed with olive oil on one side.  Then I toasted until crisp and sprinkled with garlic salt. Viola my garlic bread was ready.  If you omit the Parmesan cheese when serving the soup, (which is optional) this can be a delicious Vegan Soup



  • 1 cup zucchini cubed (about ¼ inch cubes)
  • ½ cup diced potatoes (about ½ inch cubes)
  • ½ cup green beans cut into about 1 inch pieces
  • ¼ chopped carrots
  • 4 oz tomato roughly chopped
  • 1 tablespoon tomato paste
  • 2 pearl onions chopped
  • 3 cups vegetable stock
  • ¼ cup frozen green peas
  • ½ cup pasta shapes

For serving:

  • Basil pesto
  • Parmesan Cheese (optional)
  • Salt and ground black pepper


  • Add zucchini, potatoes, green beans, tomato, onion, tomatoes to a large saucepan and add vegetable stock and cover and cook for about 10 minutes or vegetables are ¾ cooked
  • Add tomato paste, green peas, and pasta shapes and cook for another 10-15 minutes. If the soup becomes too thick, add a little water
  • To serve, ladle soup to a bowl and add a little bit pesto and stir slightly into the soup. Sprinkle with parmesan cheese and black pepper (optional)
  • Yields: 2 servings as a main dish.

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