Ingredients
For the soup:
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 small zucchini, diced
- 1 small carrot, finely chopped
- 1 large tomato, seeded and diced 1 (15-ounce) can navy beans, rinsed and drained
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 5 cups reduced-sodium vegetable broth
- 1 cup small pasta (such as tubetti)
- 2 tablespoons Marsala wine
- 2 bay leaves
For the Pistou
- 1 clove garlic, coarsely chopped
- 1 cup fresh baby spinach or arugula
- 1/2 cup packed fresh basil leaves
- 1/4 cup toasted walnut pieces
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons light miso paste
- 1/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegan Parmesan, for topping (optional)
Recipe
TO PREPARE THE SOUP
Heat a large saucepan over medium-low heat. Add oil, onion, and garlic. Sauté for 3 to 5 minutes, or until softened. Add zucchini, carrot, tomato, beans, sea salt, and pepper. Cook for 2 more minutes. Add broth, pasta, wine, and bay leaves. Stir to incorporate and cover. Cook for 20 to 25 minutes, or until pasta and vegetables are soft.
TO PREPARE THE PISTOU
Add garlic, spinach, basil, walnuts, oil, lemon juice, miso, sea salt, and pepper to a food processor or high-powered blender. Blend for 15 to 30 seconds, or until smooth.
Discard bay leaves before serving. Ladle warm soup into bowls and top with a generous dollop of pistou, and Parmesan, if desired.
