Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 zucchini, diced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup green beans, trimmed and cut
- Salt and pepper to taste
- 2 cups fresh basil leaves
- 1/2 cup olive oil (for pistou)
- 2 garlic cloves (for pistou)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant.
- Add the carrots, zucchini, and bell pepper, and cook for about 5 minutes.
- Stir in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the green beans and cook until tender, about 5 more minutes. Season with salt and pepper.
- For the pistou, blend the basil, olive oil, garlic, and Parmesan in a food processor until smooth.
- Serve the soup hot, drizzling the pistou on top.
Notes
Customize this soup with extra veggies or protein. Store leftover soup in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg