Ingredients
Equipment
Method
- In a food processor, combine the fresh basil leaves, parsley leaves, grated Parmesan cheese, 2 cloves of minced garlic, and pine nuts or walnuts. Pulse until the ingredients are finely chopped. With the food processor running, slowly drizzle in the 1/2 cup of extra virgin olive oil until the mixture is well combined and forms a pesto-like consistency. Season with salt and freshly ground black pepper to your liking. Set aside.2 cups packed fresh basil leaves, 1/2 cup packed fresh parsley leaves, 1/4 cup grated Parmesan cheese, 2 cloves garlic, 1/4 cup pine nuts or walnuts, 1/2 cup extra virgin olive oil, to taste salt, to taste freshly ground black pepper
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil, 1 large onion, 2 cloves garlic
- Stir in the diced carrots and celery. Cook for 5 minutes, stirring occasionally, until they begin to soften. Pour in the 4 cups of low-sodium vegetable broth and the undrained can of diced tomatoes. Bring the soup to a boil.2 carrots, 2 stalks celery, 4 cups low-sodium vegetable broth, 1 (14.5 ounce) can diced tomatoes
- Once boiling, reduce the heat to a simmer. Add the 1 cup of small pasta. Cook according to the pasta package directions, usually about 8-10 minutes, or until al dente. In the last 5 minutes of the pasta cooking time, add the 1-inch pieces of green beans and the peas.1 cup small pasta, 1 cup green beans, 1 cup peas
- Stir in the 1 cup of chopped fresh spinach or kale. Cook for an additional 2-3 minutes, or until the greens have wilted.1 cup chopped fresh spinach or kale
- Remove the soup from the heat. Stir in about half of the prepared pistou into the soup. This will infuse the soup with a wonderful herbaceous flavour and a beautiful green hue. Taste and add more pistou if desired, or save some for topping individual bowls.
- Ladle the hot Spring Pistou Soup into bowls. Garnish each serving with a dollop of the remaining pistou, a sprinkle of extra Parmesan cheese, and a crack of black pepper if you like.1/4 cup grated Parmesan cheese, to taste freshly ground black pepper
Notes
This soup stores beautifully for future enjoyment. Once cooled, transfer any leftovers to an airtight container and refrigerate. The soup will stay fresh in the refrigerator for up to 3-4 days. When you're ready to reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until heated through. If the soup has thickened considerably, you can add a splash of vegetable broth or water to reach your desired consistency. For longer storage, this Spring Pistou Soup is also freezer-friendly. Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. Frozen soup will keep its best quality for up to 2-3 months. To reheat from frozen, thaw it overnight in the refrigerator and then warm it up on the stovetop as described above. Alternatively, you can reheat small portions directly from frozen in the microwave, stirring as it heats.
