French Pistou Soup (AIP, paleo, vegan)

Ingredients

• 1 leek
• 1 onion
• 2 large carrots
• 1 medium zucchini
• 2 celery stalks
• 1 Tablespoon extra virgin olive oil
• 1 L water
• 4 Tablespoons basil pistou/pesto
• 1 bay leaf
• 1 sprig of thyme
• pinch of salt
• 100 g short pasta
• 100 g precooked or canned red beans

Instructions

1. 1

   Peel and dice the onion and make it sweat on medium heat in the olive oil in a Dutch oven.

2. 2

   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.

3. 3

   Let it cook for about 30 minutes.

4. 4

   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 !