Cold Weather Soupe au Pistou


Prep time: 
10 minutes


Every Thursday after packing the veg, we sit down to enjoy a team lunch. This week Jean has made a warming soup from Diana Henry's book 'Food from Plenty'. On this chilly, snowy day its a classic. Enjoy it!


  • 4 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 carrot, chopped
  • 1 celery stalk
  • 1 leek
  • 250g butternut squash
  • 1 bunch fennel
  • 150g potato
  • 2 l vegetable stock
  • 2 cans cannellini beans or borlotti, soaked and cooked. Fava beans can be used as well
  • 50g walnuts
  • 1 clove garlic
  • 30g flat-leaf parsley
  • 50g pine nuts
  • 150g parmesan cheese
  • 150 ml olive oil


  1. Heat the oil in a large, heavy saucepan. Add the onion and carrot and sauté for 5 minutes. Add the other vegetables, season and sauté for 10 minutes. Pour in the stock and simmer for 5 minutes. Drain and rinse the beans. Add and cook for 5 minutes.
  2. To make the pesto put the nuts, garlic and parsley into a food processor with seasoning and half the oil. Pulse-blend, then stir in the remaining oil and the Parmesan. Top the soup with spoonfuls of pesto, serving the rest alongside.


2 tablespoon pesto can be used as an alternative to making the pistou

For a vegan version of this recipe substitute parmesan for the vegan variety, or use ready made vegan pesto.

Parsley and walnut pesto is great with spaghetti (add chunks of ricotta to make it go further). It’s also good with pasta, goat’s cheese and fried radicchio.

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Photo Credit: Jonny Hughes @jonny2love
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