French Pistou Soup - Jenny Engel + Heather Bell

Name: French Pistou Soup - Jenny Engel + Heather Bell
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium yellow onion, finely chopped; 2 cloves garlic, finely chopped; 2 small zucchini, diced; 1 small carrot, finely chopped; 1 large tomato, seeded and diced; 1 (15-ounce) can navy beans, rinsed and drained; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 5 cups reduced-sodium vegetable broth; 1 cup small pasta (such as tubetti); 2 tablespoons Marsala wine; 2 bay leaves; 1 clove garlic, coarsely chopped; 1 cup fresh baby spinach or arugula; 1/2 cup packed fresh basil leaves; 1/4 cup toasted walnut pieces; 3 tablespoons extra-virgin olive oil; 2 tablespoons light miso paste; 1/4 teaspoon sea salt; 2 tablespoons vegan Parmesan, for topping (optional)

supportandfeed.org

TO PREPARE THE SOUP Heat a large saucepan over medium-low heat. Add oil, onion, and garlic. Sauté for 3 to 5 minutes, or until softened. Add zucchini, carrot, tomato, beans, sea salt, and pepper....

View full recipe on supportandfeed.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at supportandfeed.org.

Share this recipe:

Cooking tools: