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Vegetable Pistou Soup


3 quarts water
2 cups yukon gold potatoes, peeled and diced
2 cups carrots, peeled and diced
2 cups leeks, cleaned and diced
2 Tbsp salt
1 ½ cups Pastene Italian Orecchiette
2 14 oz cans Pastene White Kidney Beans, rinsed and drained
2 cups fresh green beans, trimmed and cut into 1-inch lengths
1-2 cups fresh peas and/or red bell pepper, diced
¼ tsp freshly ground black pepper
½ tsp curry powder
To make pistou:
2 Tbsp Pastene Minced Garlic
6 Tbsp Pastene Tomato Paste
⅓ cup fresh basil, chopped
⅓ cup fresh parsley, chopped
¾ cup fresh parmesan cheese, grated
¾ cup Pastene Extra Virgin Olive Oil


  • To make soup base, bring water, potatoes, carrots, leeks, and salt to a boil in a 6-quart soup pot. Reduce heat and simmer uncovered for 35 to 40 minutes. 
  • Add white beans, pasta, and curry to the soup and simmer for 10 to 15 minutes. Add the green beans, peas and/or pepper and simmer 5 to 10 minutes more, until they are cooked through but still crunchy. Adjust salt and pepper to taste.
  • While the soup is simmering, make the pistou. In a food processor, add the garlic, tomato paste, basil, parsley and cheese and pulse to a paste. While the food processor is running, slowly add the oil until fully combined.
  • To serve, spoon the soup into bowls and top with 1-1 ½ tablespoon of pistou and stir to fully blend.
  • Serve hot with French bread or croutons. 

Product Used

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