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Soupe au Pistou (Pesto Soup)

Yields1 Serving

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.

 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!)
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.