Soupe au pistou
100 min418 kcal each
Provençal summer vegetable and bean soup, with a basil, garlic and olive oil pistou stirred into each bowl.
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Plan this recipeIngredients
for 6 servings- White beans, dry200 g
- Green beans250 g
- Zucchini300 g
- Potatoes300 g
- Carrots200 g
- Onion1 piece
- Tomatoes300 g
- Small pasta shapes, dry100 g
- Garlic4 clove
- Fresh basil50 g
- Olive oil6 tbsp
- Parmesan, finely grated40 g
- Water2 l
- Salt2 tsp
- Black pepper½ tsp
Method
Prep 30 min · cook 70 min- Soak the white beans overnight, drain, and simmer in fresh water for 45 minutes, until nearly tender. Drain.
- Dice the potatoes, carrots, courgettes and onion, cut the green beans into short lengths and chop the tomatoes.
- Put all the vegetables and the beans in a pot with the 2 litres of water and the salt, and simmer for 30 minutes.
- Add the pasta and cook for another 10 minutes.
- For the pistou, pound or blend the garlic and basil with a pinch of salt, then work in the olive oil and Parmesan.
- Take the soup off the heat, season with pepper and serve with a spoonful of pistou stirred into each bowl.
Nutrition
per servingCal
418
Protein
16g
Carbs
55g
Fat
16g
Of 8.2g of sugar per serving, 0g is added sugar.
Of 16g of fat per serving, 3.1g is saturated.
