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This vegetable soup is one of those recipes that’s as nourishing as it is comforting. Packed with chunky vegetables, beans, and pasta, it’s a satisfying one-pot meal that gets even better the next day. The fresh basil pistou stirred through at the end adds a vibrant layer of flavour that really makes it special. If you’re after more wholesome comfort food, you’ll love my Red Lentil Dal—a warm, spiced dish that’s just as hearty and good for the soul.

A bowl of vibrant vegetable soup topped with basil pistou and grated Parmesan, filled with chunky vegetables and pasta.

Vegetable Soup with Basil Pistou – Healthy, Hearty & Delicious

Prep Time: 30

Cook Time: 1

Servings: 12

This vegetable soup is one of my favourites—a nourishing, one-pot meal packed with chunky vegetables, beans, and pasta. What makes it extra special is the fresh basil pistou stirred in at the end. It’s comforting, flavourful, and even better the next day. Perfect for feeding a crowd or meal prepping for the week.

Print Recipe

Ingredients

Full Recipe – Serves 12:

200 g dried beans e.g. Borlotti, White, Cannellini, or Pinto beans, soaked overnight in the fridge and rinsed (or soaked for 6 hours at room temperature)
2 sticks celery sliced
3 medium carrots peeled and cut into chunky pieces
2 medium onions sliced into half-moons
3 large potatoes quartered and cut into chunks
2½ litres 10 cups water
4 medium tomatoes seeded and chopped
A good pinch of salt
Parmesan or Grana Padano rind optional but recommended
1 bouquet garni
¼ head cabbage thinly sliced
2 medium zucchinis chopped
1 cup frozen peas
300 g pasta broken into pieces

Half Recipe – Serves 6:

100 g dried beans soaked overnight and rinsed
1 stick celery sliced
1½ medium carrots peeled and cut into chunky pieces
1 medium onion sliced into half-moons
2 medium potatoes quartered and cut into chunks
1¼ litres 5 cups water
2 medium tomatoes seeded and chopped
A good pinch of salt
Parmesan or Grana Padano rind optional but recommended
1 bouquet garni
1/4 head cabbage thinly sliced
1 medium zucchini chopped
½ cup frozen peas
150 g pasta broken into pieces

For the Basil Pistou

Full Recipe:

2-4 large garlic cloves 4 cloves will be very garlicky
1 large handful fresh basil leaves
100 g Parmesan or Grana Padano grated
130 – 180ml olive oil
Salt and pepper to taste

Half Recipe:

1 large garlic clove
½ large handful fresh basil leaves
50 g Parmesan or Grana Padano grated
50 – 90ml olive oil
Salt and pepper to taste

Instructions

Prepare the beans: Soak beans overnight in cold water, drain, and rinse. Discard any discoloured beans.
Heat a drizzle of olive oil in a large stockpot. Add celery, carrots, and onions. Sauté over medium heat for 5–10 minutes, stirring occasionally.
Add potatoes, water, beans, tomatoes, salt, Parmesan rind (if using), and bouquet garni. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes. After 30 minutes taste the potatoes, carrots & beans for doneness.
Stir in cabbage, zucchini, and peas. Bring back to a gentle boil, then add the pasta.
Break pasta into small pieces and add to the pot. Simmer gently, covered, for another 15–20 minutes until everything is tender.

Make the pistou:

Blend garlic, basil, cheese, olive oil, salt, and pepper until smooth.
Add the pistou to the soup, a little at a time, tasting as you go. You may not need all of it—it depends on your taste. Adjust the seasonings (salt & pepper).
Remove the bouquet garni and Parmesan rind.
Ladle the soup into bowls and top with a sprinkle of grated Parmesan. If you have leftover pistou, add a dollop for extra flavour.

Video

Notes

Soup keeps well in the fridge for up to a week and tastes even better the next day.
The pistou adds amazing depth—add as much or as little as you like.
Short on time? You can always use tinned beans instead of dried beans.
If you don’t have time to make the pistou, jarred pesto works beautifully as a shortcut.
Parmesan rind adds richness to the broth—highly recommended if you have it.
Perfect for meal prep or to serve a crowd.

Hearty Vegetable Soup – With Basil Pistou for Big Flavour