- Prep time
- 15 minutes PT15M
- Cook time
- 10 minutes PT10M
- 2 servings
Provence’s answer to minestrone, this pesto-based soup can be eaten hot or at room temperature. Small pasta can be added to make it heartier or you can serve it with crusty bread.
- 1 bunch basil, stemmed, washed and dried
- 6 tablespoons olive oil, divided
- 6 cloves garlic, minced, divided
- 2 tablespoons grated Parmesan
- ½ yellow onion, small diced
- ½ cup carrots, small diced
- 1 pint vegetable stock
- ½ cup yellow squash, small diced
- ½ cup zucchini, small diced
- ½ cup cherry tomatoes, halved
- ½ cup cooked white beans
- Kosher salt and fresh ground black pepper, to taste
Make a pesto by combining the basil, 4 tablespoons olive oil, 3 cloves garlic and the Parmesan cheese in a food processor and pureeing until smooth. Transfer to a bowl and cover with plastic pressed directly on the top to keep it from browning.
In a 4-quart saucepan, add the remaining oil and garlic. Heat over medium heat until the garlic begins to toast, about 1 minute. Add the onion and carrots and cook, stirring, until coated in oil, about 1 minute. Add the vegetable stock and bring to a simmer. Add the yellow squash, zucchini, cherry tomatoes and white beans and return to a simmer. Cook until the vegetables are tender, about 3 minutes.
Remove from the heat, stir in 2–3 tablespoons of pesto and season to taste with salt and pepper.