I have to confess to a small lapse in judgement. I went to the market while very hungry. The consequence of my error was that I brought home just about every vegetable imaginable. Everything looked so good and was so fresh. When I got home, still very hungry, I wanted to eat all of it at once. Luckily, that morning I had been browsing through some reading material on farmers markets and came across a recipe called Soupe au Pistau. It is a very plain minestrone type vegetable soup that is then served with pesto that you stir into it as the seasoning. I had some edamame pesto in the refrigerator I had made the day before. This was perfect. I could use all the tasty produce of my over zealous marketing in one pot. The soup was fabulous! You can make it with any of the vegetables from your garden or local farmer’s market. Try it and you too can enjoy a bowl of summer’s bounty.

Fresh Veggies


  • Any summer vegetables of your choice, I used:
  • 1 leek, cleaned and chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 4 small new potatoes, diced
  • 2 small zucchini, diced
  • 2 small summer squash, diced
  • 2 ears corn, husked and cut off the cob
  • 1/2 cup green beans, cut into bite size pieces
  • 2 medium tomatoes, diced
  • 1 red pepper, diced
  • 3 tbsp extra virgin olive oil
  • 6 cups low sodium vegetable or chicken broth
  • 1/2 cup whole wheat pasta shells
  • one 15 ounce can no salt chick peas (garbanzo beans)
  • Parmesan rind (any small piece will do)
  • sea salt and pepper to taste
  • 2 cups Lemony Edamame Pesto (recipe here)


  1. Add the olive oil to a large soup pot and heat over medium heat. Add the leeks, carrots, celery, red pepper and potatoes.
  2. Saute until the potatoes are just tender.

    Add the broth, remaining vegetables, beans, parmesan rind and pasta

  3. Add the broth, the remainder of the vegetables, beans, parmesan rind and pasta. Salt and pepper to taste.
  4. Bring to a boil and then lower heat to a simmer and cook until the pasta is tender.
  5. Remove the parmesan rind.

    Stir in pesto as the seasoning

  6. To serve, ladle the soup into a bowl and top with 3-4 tablespoons pesto. Stir and enjoy the taste of summer.

Nutritional Info:

Makes about 8-10 cups depending on the vegetables used.

Serving size 1 cup soup and 3 tablespoons pesto.

Nutritional info will vary greatly depending on what vegetables are used.


Store any leftover soup in an airtight container in the fridge for up to 5 days.  This soup also freezes really well.

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