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Soup au pistou with walnut pesto recipe

Soup au pistou with walnut pesto recipe

6 ratings

This is a classic Provençal vegetable soup, which we’ve given a rich, earthy walnut pesto twist. Perfect for warming up those cold winter nights. See method

  • Serves Serves 6 bowls
  • 20 mins to prepare and 20 mins to cook
  • 177 calories / serving
  • Healthy
  • Vegetarian


For the soup

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1/2 fennel bulb, finely chopped
  • 1x 31g pack basil stalks, finely chopped (reserve leaves for pesto)
  • 3 garlic whole cloves
  • 400g tin chopped tomatoes
  • 200g spinach, chopped
  • 400g tin cannellini beans, washed and drained
  • 1 ¼ ltr good quality vegetable stock

For the walnut pesto

  • 50g walnuts, chopped
  • large bunch basil leaves reserved from soup
  • 40g Parmesan
  • 2 garlic cloves, crushed
  • 125ml (4fl oz) mild olive oil
  • 1 tsp sea salt
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    4g 21%
  • Sugars

    2g 2%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 2.9g Protein 10.1g Fibre 1.2g


  1. In a large saucepan, heat the olive oil and add the onion, carrot, celery and fennel. Cook for 5-6 minutes over a low heat until starting to soften. Add the garlic and basil stalks and cook for 2 more minutes. Add the tomatoes, spinach, cannellini beans and when the spinach has wilted, season with salt and pepper and add the stock. Mix well and bring to a simmer, cook for 10 minutes.
  2. While the soup is cooking, prepare the pesto. Put the walnuts, basil, Parmesan and garlic into a food processor and whizz for 10 seconds or until nearly smooth. Add the salt and whizz again, gradually drizzling in the oil until it is all combined. Season to taste.
  3. Once the soup is done, ladle into 6 bowls and drizzle the pesto on top of each one.

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