Chilean Pistou with Cilantro Pesto
Brighten up your dinner table with the vibrant and hearty Chilean Pistou with Cilantro Pesto! This flavorful twist on a classic French pistou soup brings together a medley of fresh vegetables like zucchini, red bell pepper, and roma tomatoes simmered in a rich vegetable broth, all complemented by tender cannellini beans. The star of the dish is the zesty cilantro pesto, a bold fusion of cilantro, parsley, lime juice, Parmesan, and raw almonds, blended to create an irresistibly smooth topping. Quick to prepare in just under an hour, this comforting yet refreshing soup is perfect for busy weeknights or casual gatherings. Serve it with crusty bread for a satisfying meal that showcases South American-inspired flavors. Looking for a healthy, flavorful dish? This vibrant recipe is perfect for lovers of fresh herbs, hearty soups, and global cuisine!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 2 large Roma tomatoes, diced
- 6 cups Vegetable broth
- 15 ounces Canned cannellini beans, rinsed and drained
- 1 cup Fresh cilantro leaves
- 1 cup Fresh parsley leaves
- 2 tablespoons Fresh lime juice
- 0.25 cup Raw almonds
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Water
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3–4 minutes until it turns translucent.
Stir in the minced garlic, and cook for an additional 1 minute until fragrant.
Add the diced red bell pepper and zucchini, and sauté for 4–5 minutes until softened.
Mix in the diced tomatoes and cook for 2 minutes to release their juices.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer, and add the cannellini beans. Let the soup cook for 10 minutes.
While the soup simmers, prepare the cilantro pesto by combining the cilantro leaves, parsley leaves, lime juice, raw almonds, Parmesan cheese, salt, ground black pepper, and water in a food processor.
Blend the pesto mixture until smooth, scraping down the sides as needed.
Adjust seasoning in the soup with additional salt and pepper, if desired.
Ladle the soup into bowls and swirl 1–2 tablespoons of cilantro pesto on top of each serving.
Serve immediately with crusty bread or crackers, if desired.
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 6689 mg | 291% | |
| Total Carbohydrate | 210.7 g | 77% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 45.5 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1249 mg | 96% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 7505 mg | 160% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
