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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Soupe au Pistou (Pesto Soup)

By Guest Chef, Ella Nemcova

Ella Nemcova, is the brains and beauty behind The Regal Vegan, a vegan fine food and catering company. She helped us celebrate vegan eating at Shindig by doing a demonstration of some of her popular recipes. Although the day was warm and beautiful, her Soupe au Pistou (Pesto Soup) was a big hit with the crowd. Eating vegan isn't about deprivation. For many people, vegan eating is about crowding out the foods we no longer want to eat with a wide variety of wonderful, healthy, and vibrant choices. By leaving out animals and their by-products, we make room for a new perspective and approach to eating.

This soup is simple but so flavorful. Using everyday ingredients like carrots, potatoes, green beans, and pasta, this is a soup you can make frequently when you're craving something comforting to warm you up. The recipe calls for prepared vegan pesto which you can buy from The Regal Vegan, or try our recipe for spinach and walnut pesto.

Ingredients

 12 oz frozen green beans, or fresh (trimmed and cut into 2 to 3 inch pieces)
 1 carrot, peeled and trimmed and diced
 2 small, firm, potatoes, peeled and cut into 1/4-inch cubes
Sea salt
 1 large zucchini, trimmed and cut into 1/4-inch cubes
 1 can organic cannellini beans, drained and rinsed
 ½ lb angel hair pasta, broken in half
 1 Freshly ground black pepper
 (6 ounce) container vegan pesto (Superfood Pesto from Regal Vegan!)

Directions

1
Place the green beans, carrot, and potatoes in a large saucepan. Add 8 cups water and 2 teaspoons sea salt, bring to a boil and cook, covered, until the carrots are nearly tender through, about 12 minutes. Add the zucchini and beans, and let cook for another 3 to 4 minutes. Add the angel hair pasta and cook until it is al dente (almost done), 3 to 4 minutes. Remove the soup from the heat. Mix in half the pesto, and stir well to combine. Serve soup with a small dollop of pesto in each bowl.

Notes

Soupe au Pistou (Pesto Soup)
IngredientsDirections

Soupe au Pistou (Pesto Soup)

DifficultyEasy
YIELDS

INGREDIENTS

 12 oz frozen green beans, or fresh (trimmed and cut into 2 to 3 inch pieces)
 1 carrot, peeled and trimmed and diced
 2 small, firm, potatoes, peeled and cut into 1/4-inch cubes
Sea salt
 1 large zucchini, trimmed and cut into 1/4-inch cubes
 1 can organic cannellini beans, drained and rinsed
 ½ lb angel hair pasta, broken in half
 1 Freshly ground black pepper
 (6 ounce) container vegan pesto (Superfood Pesto from Regal Vegan!)

DIRECTIONS

1
Place the green beans, carrot, and potatoes in a large saucepan. Add 8 cups water and 2 teaspoons sea salt, bring to a boil and cook, covered, until the carrots are nearly tender through, about 12 minutes. Add the zucchini and beans, and let cook for another 3 to 4 minutes. Add the angel hair pasta and cook until it is al dente (almost done), 3 to 4 minutes. Remove the soup from the heat. Mix in half the pesto, and stir well to combine. Serve soup with a small dollop of pesto in each bowl.

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3 Comments

  1. I’m interested in making the Soupe au Pistou. The recipe has Souperfood Pesto from Regal Vegan as an ingredient. I can’t find this product anywhere, nor is there a recipe for it. Can I sub regular oil free vegan pesto instead and get the same results?
    Thank you for your help with this.

    Reply

  2. Never mind answering my question about the Regal Vegan Pesto. I just saw your substitution for it-spinach and walnut pesto. I need to remember to read beyond just the recipe. Sorry about that.

    Reply

    1. Hello! I’m glad you read that you can make your own pesto…I’m not sure where Regal Vegan Products are in the marketplace, though I’m sure their website provides some help. Hope you made and enjoyed the soup!

      Linda

      Reply

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