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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 quarts - chicken broth
  • 3 - medium potatoes, peeled & cut into 1
  • 1/2 pounds - green beens, cut into 1
  • 3 - carrots, sliced
  • 1 - onion, sliced
  • 1 tablespoons - salt
  • 1 tablespoons - ground pepper, or less as desired
  • 16 ounces - can of large white beans, drained
  • 4 cloves - garlic, mashed
  • 6 ounces - can of tomato paste
  • 1 tablespoons - fresh basil
  • 1/2 cups - parmesan cheese, grated
  • 1/4 cups - olive oil
  • 1/2 cups - fresh parsley, chopped
  • 1 cans - chick peas, large or small can, as desired
  • Directions:

    Combine chicken broth, potatoes, green beans, carrots, onion, salt and pepper in large kettle. Bring to a boil; cover and simmer 10 minutes. Add any and all vegetables and canned beans & chic peas and simmer 10 minutes longer until vegetables are tender. Meanwhile, mix together garlic, tomato paste, basil and parsley in a medium bowl. With a wire whip, gradually beat in oil one teaspoon at a time until mixture resembles a thick sauce. Stir this mixture into hot soup. Serve with parmesan cheese on the side so each person can add the amount they desire.

    Brief Description

    Delicious and easy Italian vegetable soup...hearty enough for a meal

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 20 min


    Great served with crusty bread and a salad. You can use any vegetables you'd like.

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    Posted On:

    May 20, 2018

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