Soup Au Pistou

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion (finely chopped )
• 1 cup finely chopped carrot (about 3 large carrots)
• 1 cup finely chopped leeks (about 2 large leeks)
• 1 cup 1-inch diced potatoes (about 2-3 small potatoes )
• 1 cup diced zucchini (about 1 large (or 2 small) zucchini)
• 1 15-ounce can diced tomatoes (with their juices)
• 3 tablespoons tomato paste
• 5 cups vegetable broth
• 1 15-ounce can white beans (such as cannellini or great northern)
• 1 cup water
• 1/2 cup whole grain orzo (see notes for GF option)
• 1/2 cup fresh basil leaves
• 5 garlic cloves
• juice of 1 lemon
• 1/2 cup vegan parmesan (see notes for homemade cashew parmesan option)
• 1/4 cup extra virgin olive oil

Instructions

1. 1

   In a large pot, warm 2 tablespoons extra virgin olive oil over medium heat. Add the onion and cook for about 3 minutes, until translucent.

2. 2

   Next, add the diced potatoes, zucchini, carrots, and leeks. Stir together as you cook for about five minutes more.

3. 3

   To the pot, pour in the vegetable broth, water, tomato paste and diced tomatoes with their juices. Turn heat to medium-high to bring to a low boil. Reduce heat to a simmer, add the pasta and cook for about 15 minutes, until pasta and potatoes are tender.

4. 4

   Meanwhile, if using homemade pesto, prepare it by placing all of the ingredients into a food processor or a blender then blend until smooth.

5. 5

   Once the pasta is cooked and the vegetables are tender, add the drained and rinsed beans. Cook until heated through. Ladle the soup into bowls for serving. Top with a tablespoon of the pesto. Serve and enjoy!