4tablespoonbasil pistou/pesto (you can check my recipe here)
1sprig of thyme
100gshort grain free pasta(omit if you are on whole30 and be careful about choosing compliant pasta if you are on AIP or paleo)
100gprecooked or canned red beans(omit if you are on AIP, paleo or whole30)
Peel and dice the onion and make it sweat on medium heat in the olive oil in a Dutch oven.
In the meantime, peel and slice the carrots. Wash the leek, celery stalks and zucchini carefully. Cut all the vegetables into bite size. Transfer them to the Dutch oven along with the thyme, bay leaf and pinch of salt. Pour the water (or broth) on the whole thing. Cover the Dutch oven.
Let it cook for about 30 minutes.
Add the optional red beans and noodles. Let the noodles cook according to instructions written on the package, probably around 5 to 10 minutes (this might change slightly from one brand to another and depending on the type of noodles you are using). Add the pistou/pesto to the soup right before serving. And voilà.Bon appétit !
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.