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“This is from 365 Ways to Cook Vegetarian. “Soupe au Pistou is the French counter part to Italian minestrone. Pistou is the French version of pesto. Here, a spoonful of the condiment is place at the bottom of each soup bowl to enhance the flavor of the broth. Serve this with plenty of warm, crusty bread and a green salad.””
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large stockpot, combine broth, undrained beans, tomatoes, potatoes, zucchini, carrots, onion, turnips, basil and thyme. Cook, covered, over medium heat until all vegetables are tender, 40-50 minutes.
  2. Add undrained corn, salt and pepper. Reduce heat to a simmer and cook 5 minutes longer.
  3. Meanwhile, in a medium saucepan filled with lightly salted boiling water, cook vermicelli until tender but still firm, 4-5 minutes; drain.
  4. Add pasta to soup pot and heat through, 1-2 minutes.
  5. To serve, place a dollop of pesto in bottom of each bowl. Ladle on hot soup. Serve with cheese on the side.

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