Summer Pistou Soup
A light and colorful Provençal soup that combines the best summer vegetables: zucchini, tomato, green beans, and chickpeas. The pistou, a creamy blend of tomatoes, fresh garlic, and basil, brings all the flavor of the Mediterranean. Serve warm or cold; it's as delicious as it is energizing.
🛒 Ingredients
4 servings
- 1 tbsp canola oil
- 2 leeks, finely chopped
- 1 large zucchini, chopped
- 4 cups vegetable broth
- 14 oz cooked chickpeas, drained and rinsed
- 7 oz green beans, trimmed and cut into 1-inch pieces
- 3 tomatoes, chopped
- 3 cloves garlic, minced
- 1 small bunch fresh basil
- 1.4 oz grated Parmesan cheese
Watch the original video
Watch on TikTokDirections
- 1
Heat the oil in a large pot over medium heat and sauté the leeks and zucchini for 5 minutes until softened.
- 2
Pour in the broth, add three-quarters of the chickpeas, the green beans, and half of the tomatoes. Simmer for 5 to 8 minutes until the vegetables are tender.
- 3
Puree the remaining chickpeas, remaining tomatoes, garlic, and basil until smooth. Stir in the Parmesan cheese.
- 4
Stir the pistou into the soup, mix well, and cook for 1 additional minute.
- 5
Serve hot or let cool and store in the refrigerator for up to 2 days.
💡 Chef's Tip
For a lighter version, replace the Parmesan with cream cheese. You can also add short pasta or rice for more substance. Also ideal for a cold lunch box!
