Chunky Vegetable Soup with Pistou

Name: Chunky Vegetable Soup with Pistou
Ingredients: Spring Pistou or seasonal pesto of choice; Wedge of Parmesan cheese, for serving; 1 cup al dente cooked petite pasta, such as small shells or orzo (optional); 1 cup al dente cooked petite pasta, such as small shells or orzo (optional); 1 cup al dente cooked petite pasta, such as small shells or orzo (optional); Spring Pistou or seasonal pesto of choice; 4 cups water or vegetable broth, or as needed; 2–3 lb peak-season vegetables (3 or 4 different types), trimmed and diced or sliced beautifully; 3–4 fresh thyme sprigs; 2 bay leaves; Kosher salt and freshly ground black pepper; Handful of plum tomatoes, peeled (optional); 1 cup dry white wine; 4 cups water or vegetable broth, or as needed; 2–3 carrots, finely chopped; 1 large onion, finely chopped; Kosher salt and freshly ground black pepper; 2–3 cloves garlic, thinly sliced; 1 cup dried beans, such as cannellini, navy, or cranberry; 1 cup dried beans, such as cannellini, navy, or cranberry; ½ cup extra-virgin olive oil, plus more for serving; 1 cup dried beans, such as cannellini, navy, or cranberry; 1 cup dried beans, such as cannellini, navy, or cranberry

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

This soup can dance with any season but always requires peak-season produce and common sense. In the springtime, flavors are best kept light and bright; fill the pot with green onions and garlic, sweet peas, petite turnips, fennel, and tender greens. By summer, the choices become bolder, with meaty nightshades like tomatoes, potatoes, and peppers along with chunks of zucchini and green beans. When early autumn arrives, it’s time to showcase the last of the season’s tomatoes, swirling them i

Ingredients

Soup
Vegetarian
Gluten-free
Autumn
Summer
Spring

Ingredients

Method