8 years ago

French Pesto Pasta Soup
[Vegan]

Author Bio

Simple, delicious, plant-based recipes. Dawn Hutchins is the mastermind behind VegeCooking. She eats, breathes, and... Read More

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Pasta

French Pesto Pasta Soup [Vegan]

186.8

Dairy Free

French Pesto Pasta Soup, from Dawn at Florida Coastal Cooking & Wellness, is a favorite. It’s got tender brown rice pasta, is full of delicious veggies – fennel, Swiss chard, kale, onions, garlic, carrots, and tomatoes, and is topped with a herbed pesto.

Ingredients You Need for French Pesto Pasta Soup [Vegan]

Ingredients

2 tablespoons broth or olive oil
1/2 onion
2-3 cloves of garlic
1/2 fennel bulb plus
2 tablespoons chopped fennel fronds
1/2 cup chopped parsnips
1/2 cup chopped carrots
1 rounded tablespoon dried herbs de provence*
1 can diced tomatoes, liquid drained
4 cups veggie broth
1 can white beans, drained and rinsed
4 large kale, spinach or Swiss chard leaves
1/2 cup dried rice or quinoa macaroni noodles
Sea salt & pepper, to taste
Juice of 1 lemon (plus more for each serving)
1/4 cup or more, nutritional yeast
Crusty bread for serving

For the Pesto

1/4 cup broth or olive oil
4 cups fresh herbs and greens*
2 cloves of garlic
a few pinches coarse salt
Juice of 1/2 lemon
1/4 cup nutritional yeast

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How to Prepare French Pesto Pasta Soup [Vegan]

Heat 2 tablespoons broth or olive oil in a large soup pot over medium heat; add onion, stirring frequently until soft; add garlic and fennel, and season with salt and pepper; add parsnips, carrots and herbes de provence; cook for about 8 more minutes.
Add a small amount of veggie broth to deglaze the pan; scraping any brown bits off the bottom; add the remaining broth, tomatoes and beans. Reduce heat and simmer until root veggies are soft – about 20 minutes.
Meanwhile, place all pesto ingredients in food processor; taste and re-season if necessary.
Chop the kale or Swiss chard leaves and stir into pot, macaroni noodles and fennel fronds, and continue to simmer until the noodles are cooked, about 10 more minutes.
Taste and adjust seasonings. Finish with generous squeezes of lemon, extra nutritional yeast, and a spoonful of pistou, per bowl. Serve with crusty bread.
*Herbs and greens such as basil, thyme, tarragon, kale and spinach

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.