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Pistou Vegetable Soup

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Servings 6 large servings

Ingredients
  

  • 1 pound dried white beans cooked and drained, you can use any white beans you have on hand
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 4 cloves garlic pressed
  • 3 carrots chopped
  • 1 medium stalk celery chopped
  • 4 medium russet potatoes diced
  • 1 28-oz can whole tomatoes diced, undrained
  • 1/4 head cabbage shredded
  • 8 leaves kale shredded
  • 6 cups chicken broth canned or homemade
  • 1 teaspoon thyme
  • Salt and pepper to taste

Instructions
 

  • Puree half the drained beans in your food processor and set aside. In a large pot, heat olive oil and sauté onion and garlic for about two minutes or till translucent. Add carrot, celery and potato and sauté another 2 minutes. Add tomatoes and their liquid, beans, bean puree, and seasoning. Let simmer 5 minutes. Add chicken broth to the mixture (sooner if it seems to be drying out). Add cabbage and kale, correct the seasoning and serve.
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