Green minestrone soup served with pistou
Print Recipe
0 from 0 votes

Green Minestrone Soup with Pistou

Italian Minestrone soup meets French pistou – a delicious combination and a hearty crowdpleasing recipe.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soup
Servings: 4 -6 servings
Author: Lucy Parissi


  • 2 large shallots finely diced
  • 2 sticks celery leaves included, finely chopped
  • 1 large leek white part only, finely diced
  • 2 small carrots peeled and finely diced
  • 2 courgettes zucchini, cut into small cubes
  • 1 can cannellini beans 400g /14oz, drained and rinsed
  • Handful sugarsnap peas sliced on the diagonal
  • 150 g | 5oz small pasta shapes such as stellini
  • 150 g | 5oz fresh or frozen peas
  • 1 1/2 litres | 6 3/4 cups vegetable stock
  • 2-4 tbps olive oil
  • Salt and freshly ground pepper
  • For the pistou
  • large handful basil leaves
  • 50 g | 2 oz Parmesan cheese grated or finely sliced
  • 3 cloves garlic peeled
  • 3-4 tbsp virgin olive oil more as needed
  • 1/2 tsp salt


  • To make the pistou, put all the ingredients in a blender or mini chopper and blend. If it is too thick, add a little more olive oil or a little hot water.
  • Heat a couple of tablespoons of olive oil in a large pot and then sauté the shallots, celery and leek for 5 minutes over medium-low heat. Season with salt and freshly ground pepper.
  • Add the carrots and continue to cooke for a further 5 minutes.
  • Add the stock, beans and stir. Bring to the boil then reduce to a simmer. Cook until the vegetables are soft and soup has thickened slightly.
  • Add the pasta and peas and cook according to packet instructions - usually about 8-10 minutes. Add the courgettes five minutes into the pasta cooking. Add the sugarsnap peas right at the end.
  • Serve drizzled with the pistou and some crusty bread.