Vegetable Soup with Basil Pistou – Healthy, Hearty & Delicious
Prep Time: 30 minutes
Cook Time: 1 hour
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.
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.