Vegetable Soup au Pistou

Pistou (or its Italian sibling pesto) is something to always have on hand in your freezer! We make loads of it during the summer when our basil plants are growing wildly and freeze it in mason jars.

To make up some pistou, simply blend the following in a food processor: 2 cups basil, 1/2 cup walnuts, 1/2 cup olive oil, 2 cloves garlic, and a pinch of salt.

Pistou (or pesto) can be used to brighten up so many dishes, but have you ever put it over soup?

In a large pot over medium heat saute whatever veggies are in your fridge (carrots, squash, and potatoes work well) with ~1/4 cup olive oil and 1 chopped onion, and some herbs (parsley works well).

Once the vegetable are softened, add in 2 cans of cannelli beans, 1 jar/can of tomatoes, and 2+ cups of vegetable broth depending on how juicy your tomatoes were).

Cook until it all comes to a simmer. Place in bowls and top with a large spoonful of your pistou and then mix it in for a delicious burst of flavor.