Easy Vegan White Bean Au Pistou

Name: Easy Vegan White Bean Au Pistou
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2-3 serving(s)
Ingredients: 1 tablespoon olive oil; 1/4 onion, chopped; 1 garlic clove, minced; 2 small crookneck yellow squash; 1 (15 1/2 ounce) can navy beans, drained; 1 (14 1/2 ounce) can vegetable broth; 1 (14 1/2 ounce) can diced tomatoes, drained; 1 cup fresh spinach; 1/2 cup inch-long pieces spaghetti or 1/2 cup vermicelli, uncooked; 1 tablespoon pesto sauce; black pepper, to taste; 1 cup baby portabella mushroom (optional); 2 tablespoons black olives, chopped from can (optional)

Submitted by Samsara

"This is adapted from a recipe in The Dinner Doctor. It's good for colds. Although it's hot, it's intended to be a summer food, making use of fresh summer squash."

Download

Ready In:: 30mins
Ingredients:: 13
Serves:: 2-3

ingredients

1 tablespoon olive oil
¹⁄₄ onion, chopped
1 garlic clove, minced
2 small crookneck yellow squash
1 (15 1/2 ounce) can navy beans, drained
1 (14 1/2 ounce) can vegetable broth
1 (14 1/2 ounce) can diced tomatoes, drained
1 cup fresh spinach
¹⁄₂ cup inch-long pieces spaghetti or 1/2 cup vermicelli, uncooked
1 tablespoon pesto sauce
black pepper, to taste
1 cup baby portabella mushroom (optional)
2 tablespoons black olives, chopped from can (optional)

directions

Place the olive oil in a 4 qt saucepan over medium-high heat. Saute the onions, garlic, and squash for approximately 4 minutes.
Add the beans, broth, tomatoes, spinach, and the olives and mushrooms, if using. Boil, then lower heat and simmer while covered for 15 minutes.
Stir in the pesto and pasta. Continue to simmer for about another 5 minutes, until pasta is ready.
Season with black pepper to taste. Salt probably won't be necessary, as canned vegetables tend to have enough sodium added.

Questions & Replies

Got a question? Share it with the community!

Reviews

Excellent soup. With the recent spinach scare, I had planned to use frozen, but couldn't find any in our tiny local market. I decided to sub frozen broccoli, but even that plan got scrapped after I discovered that my yellow squash were bad. :( Finally, I decided to sub both the yellow squash and the spinach for a frozen roasted Mediterranean vegetable blend. This included zucchini, yellow squash, baby carrots, green beans, onions, & peppers. The soup was superb, and Hubby claimed all leftovers. Thanks for posting.

Ms B.

RECIPE SUBMITTED BY

Samsara

I'm a vegan that is trying to adjust to home cooking. Because of my busy schedule, I used to eat out at least once a day, and this forced me to eat things I normally wouldn't consider. I found myself getting sick from all of the grease and god knows what that was in my food, so I've made a commitment to shopping at local farmers markets and preparing all of my food at home.

View Full Profile