Soup
Soupe au pistou – Provençal vegetable soup
A Provençal vegetable soup with beans, pasta and a fresh basil pistou to finish. Summery, hearty and entirely meatless.
Rate:
45 min total
6 servings
Very Easy
Ingredients
servings
Units
Soup
- 1 stk Onion, chopped
- 2 stk Carrots, diced
- 2 stk Courgettes, diced
- 7.1 oz Green beans, cut into pieces
- 14.1 oz White beans (tinned, drained)
- 3.5 oz Small pasta (ditali, orzo or similar)
- 4¼ cup Vegetable stock
- 2 tbsp Olive oil
Pistou
- about 1.1 oz Fresh basil
- 2 fed Garlic cloves
- 3 tbsp Olive oil
- ½ tsp Salt
Instructions
- 1
Cook the soup
- Sauté onion in olive oil for 3 minutes. Add carrots, courgettes and green beans. Pour in stock. Bring to the boil and simmer for 15 minutes.
- Add pasta and white beans. Cook for another 10 minutes until the pasta is al dente.
25 minPot - 2
Make the pistou
- Blend basil, garlic, olive oil and salt into a rough paste. Stir it into the soup at the table or serve alongside.
5 minBlender
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Details
Dietary
Allergens
Gluten
Restrictions
- Contains Gluten
Storage
Fresh
- • Duration: 3 days
- • Temperature: 5°C
- • Method: Store the soup without pistou in the fridge. Make fresh pistou when serving.
Frozen
- • Duration: 60 days
- • Temperature: -18°C
- • Method: Freeze the soup without pasta and pistou. Cook fresh pasta and make pistou after thawing.
Author
N
Nordmad
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
N
Nordmad