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    EP 68: Pistou Veggie Soup

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    Pistou Veggie Soup
    Serves: 4-6
    Difficulty: Easy
    Prep Time: 10 minutes
    Cook time: 30-40 minutes

    A hearty soup that goes great with crusty garlic bread. Enjoy the aroma of the basil-tomato pesto while you make this excellent dish.

    6 cups vegetable broth
    1 cup water
    1 cup fresh green beans
    2 zucchini, diced
    1 1/2 carrots, diced
    2 potatoes, diced
    1/2 bunch basil, leaves picked from stems
    5 cloves garlic, minced
    1 1/2 tomatoes, chopped
    1/4 cup olive oil
    1/2 teaspoon salt
    1 (15 ounce) can kidney beans or white beans, drained and rinsed
    1/2 (14.5 ounce) can diced tomatoes
    1/2 cup uncooked pasta, smaller variety

    Bring the vegetable broth and water to a boil in a large pot. Stir in the carrots and potatoes. Return to a boil; reduce heat to medium-low, and simmer about 20 minutes. Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside. Stir the green beans, zucchini, kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou.

    You can substitute most any kind of vegetable in this soup.
    Carrots and potatoes usually need more cooking time than the green beans and zucchini, but if you want to add all the vegetables together at the beginning, that would work too.


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