Spring Soup au Pistou

This is adapted from a Williams-Sonoma cookbook. I love the light broth scented spring
vegetables and bright pesto.


  • 1.5 qts chicken broth - I like Imagine Organic
  • 1 cup dried cannellini beans, soaked overnite
  • small bunch/handful broccoli rabe, fresh spinach or comparable greens
  • 1/2 pound haricots verts or green beans
  • 2 stalks celery
  • 1-2 zucchini
  • fresh basil
  • 3 oz. small pasta: orzo or orecchiette


Drain beans into a soup pot. Add:

  • 6 cups chicken broth 

Bring to a boil and simmer for 30 minutes. Meanwhile, chop:

  • 1 onion
  • 2 stalks celery
  • 1/2 pound haricots verts or green beans, into 1" pieces
  • zucchini, halved and sliced

Add vegetables to broth and simmer another 30 minutes, uncovered.

Add pasta and broccoli rabe to broth and cook until tender, 6-10 minutes (depends on variety you choose). If you choose a lighter green (such as spinach, add to the soup when the pasta is about 2 minutes from done).

Make pistou. In a food processor combine:

  • 1 ounce fresh basil
  • 2 cloves garlic 
  • 1/2 cup grated Parmesan

Add 3 T olive oil and process to combine.

Stir about 2 T of the pistou into the soup. Add salt and fresh ground pepper to taste. To serve, ladle soup into serving bowls and add a add a spoonful of pistou on top.

copyright 2008-2014 Katie Fairbank