This is a great vegetarian anytime-of-the-year minestrone that you can customize to what is in season or what you like in your soup. The vegetables and herbs are easily swappable in the same amounts as listed in the recipe. I love adding a little bit of brightness and freshness to any soup with a pistou, the French version of a pesto, here with the nuttiness of toasted walnuts.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 4 tablespoons extra-virgin olive oil
- 4 ounces assorted mushrooms, torn or chopped
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 3 cloves garlic, finely grated
- 1/2 medium head cabbage, sliced into 1-inch pieces
- 1 1/2 pounds summer squash or peeled and seeded winter squash, chopped
- 2 pounds ripe tomatoes, chopped, or one 28-ounce can diced tomatoes
- 1/4 pound green beans, cut into 1-inch lengths
- One 15.5-ounce can garbanzo beans, drained and rinsed
- Pistou and Assembly:
- 2 cloves garlic
- 1/2 cup fresh parsley
- 1/2 cup fresh basil
- 1/2 cup pecans, toasted
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons freshly grated Parmesan
- 1 teaspoon finely grated grapefruit zest
- Pinch crushed red pepper
- Kosher salt
Instructions
- For the soup: Heat 2 tablespoons of the oil in a large heavy pot over medium-high heat. Cook the mushrooms, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides and tender, 2 to 3 minutes. Season with salt and pepper and transfer to a medium bowl.
- Heat the butter and remaining 2 tablespoons oil in the same pot over medium-high heat. Add the onions, garlic, cabbage, squash, tomatoes, green beans, 1 tablespoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are softened but not browned, 6 to 8 minutes. Add the mushrooms and 8 cups water, bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 5 to 10 minutes. Add the garbanzo beans and cook until warmed through, about 3 minutes. Season if necessary.
- Meanwhile, make the pistou: Pulse the garlic, parsley, basil, pecans and 2 tablespoons of the oil in a food processor until finely chopped. Transfer to a small bowl and stir in the Parmesan, grapefruit zest, crushed red pepper and remaining 2 tablespoons oil; season with salt.
- Divide the soup among bowls and top with the pistou.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 289 |
| Total Fat | 19 g |
| Saturated Fat | 4 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 8 g |
| Sugar | 9 g |
| Protein | 8 g |
| Cholesterol | 8 mg |
| Sodium | 730 mg |
Reviews
This is an excellent recipe that allows for the exchange of whatever vegetables you have on hand. I used the vegetables that Rick used in the video. You do need a very large pot for this recipe. My Dutch oven was not big enough to handle 6 cups of water. I got about 4 cups and that brought everything to the top of the pot. The pistou is to die for! It really adds a lot of flavor and texture to the soup. I will use this pistou with other soups in the future.