French Style Vegetable Soup with Pistou

The magic of this enticing soup comes from the addition of fennel. For a truly French creation, be sure to make the flavorful pistou.



1 tablespoon olive oil

1/2 cup onion, chopped

3 cloves garlic, minced

5 cups vegetable or chicken broth

8 ounces fresh green beans, ends trimmed, cut in half

3 medium carrots, peeled and cut into half-inch pieces

2 new potatoes cut into half-inch pieces

1 medium fennel bulb, coarsely chopped (about 1 cup)

1 cup water

1 (14-ounce) can diced tomatoes


2 bay leaves

1/2 teaspoon black pepper

1/4 teaspoon thyme

1/2 teaspoon salt

1 medium zucchini, cut into half-inch pieces

1 (15-ounce) can cannellini or great northern beans, rinsed and drained


3 cloves garlic

2 cups (packed) fresh basil leaves

1/2 teaspoon salt

4 tablespoons olive oil

1/2 cup Parmesan cheese, grated

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Heat olive oil in a large pot. Add onions and garlic and cook until onions begin to soften. Add remaining ingredients, except zucchini and cannellini beans. Bring to a boil, reduce heat and simmer about 30 minutes until vegetables are just tender. Stir in zucchini and cannellini beans. Continue cooking 10 minutes. Remove bay leaves, ladle soup into bowls and top with a spoonful of pistou.
Chop garlic in a food processor. Add basil leaves and salt. Continue processing until basil is finely chopped, scraping down sides of processor often. Then with processor running, slowly drizzle in olive oil. Add cheese and process until well blended.