Rating: 5 stars
4 Ratings
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Our chunky take on pistou is chock-full of veggies, beans, and pasta. Serve it with lemon wedges.

Recipe by Southern Living May 2013

Gallery

Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary test

Yield:
Makes about 10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté carrots and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until vegetables are tender. Stir in broth, tomatoes, zucchini, kosher salt, and freshly ground black pepper; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.

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  • Stir in beans and pasta, and cook, stirring occasionally, 10 to 12 minutes or until pasta is tender. Top each serving with 1 to 2 tsp. Basil Pesto.

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