Pistou soup (AIP, paleo, vegan)
Prepare your Dutch oven to make this easy and delicious stove top French vegetable soup.
Ingredients
- 1 leek
- 1 onion
- 2 large carrots
- 1 medium zucchini
- 2 celery stalks
- 1 tablespoon extra virgin olive oil
- 1 L water (or vegetable stock)
- 4 tablespoon basil pistou/pesto (you can check my recipe here)
- 1 bay leaf
- 1 sprig of thyme
- pinch of salt
Optional ingredients
- 100 g short grain free pasta (omit if you are on whole30 and be careful about choosing compliant pasta if you are on AIP or paleo)
- 100 g precooked or canned red beans (omit if you are on AIP, paleo or whole30)
Instructions
- 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 !
Notes
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.
Nutrition facts per serving
Calories: 332kcalCarbohydrates: 45gProtein: 9gFat: 13gSaturated Fat: 2gCholesterol: 2mgSodium: 337mgPotassium: 578mgFiber: 6gSugar: 8gVitamin A: 7859IUVitamin C: 21mgCalcium: 112mgIron: 2mg
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