Recipe: Pistou Soup

This wonderful soup is easy to make. Comforting on a cold day and full of sunny flavours in the summer; it's also full of folate and vitamins A, C & K. Try finishing with a splash of olive oil, a small dollop of your favourite pesto and a sprinkle of parmesan.

Prep: 5 minutes

Cook: 15 minutes

Serves: 4


  • 1 x 400g tinned
  • chopped tomatoes
  • 250 ml broth or stock (our nourishing broth is perfect
  • for this)
  • 1 x 400g tinned mixed
  • beans (or any beans will do)
  • 1 onion
  • 400g (approx) mixed
  • vegetables diced, (e.g.
  • peppers, green beans,
  • courgette, carrots, celery,
  • kale etc.)
  • Splash of olive oil
  • Salt and pepper to taste (optional)


Place a large pan on a medium heat. Add the olive oil and veg and cook for 2 minutes until slightly softened. Add the broth and cook for 1 minute before adding the tomatoes. Fill 1⁄4 of the can with water, to get every last drop of tomato. Stir in the drained tin of beans and simmer for 10 - 12 minutes before serving. It will keep in the fridge for a few days, or alternatively freeze in portions for up to 6 months.

Tom RedwoodComment