I know what you’re thinking… Soup? In the Summer?! Yeah, yeah. Maybe it’s wishful thinking on my part, but sometimes you have to lure the cooler weather in by enticing it with appropriate foods. I don’t know, maybe it’s working. It’s at least coming off the triple digits for a few days here. That being said, this Pistou Soup is very light and definitely is more of a Spring or Summer soup because of that.

It starts off with a base of onion, leek, and celery and is then layered with some potato, green beans, peas and more! Like I said, this is soup that’s packed with vegetables while also being meatless. The soup is topped off with a pistou, which is basically a pesto that’s made with basil, garlic, and some cheese too.

I chose to go with an assortment of colored fingerling potatoes, but really you could use any that suit your fancy. I did really like how the purple potatoes added even more of a pop of color to the soup though. And I would have used fresh peas if they had been an option at my store this go-round, but they weren’t. The cannellini beans are only here to add just a little bit more of a a hearty and filling bit to the soup.

At the end of it, this soup is a great one to make ahead and reheat for dinner. Just keep the pasta separate from the rest of the soup until you’re ready to enjoy. Otherwise the noodles will soak up all the broth. So there you have it, a Summer friendly soup that isn’t gazpacho!

Step-by-Step Photos: