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Soupe Au Pistou

Posted on December 28, 2018 | No Comments on Soupe Au Pistou

This is often called the French minestrone, because it is basically a vegetable soup with pasta.  But the distinguishing feature of this soup is the addition of pistou, which makes a big difference in the final taste.  You can add more vegetables if desired.

Yield: 8 to 10 portions

Ingredients:

  • 2 cans white beans (about 900 grams net weight)
  • 3 pieces carrots, peeled and diced
  • 1/2 kg ripe tomatoes, peeled, seeded, and diced
  • 1/4 kg leeks, sliced into rounds
  • salt and pepper to taste
  • 1 piece zucchini, diced
  • 125 grams whole wheat spaghetti, broken into pieces
  • Pistou:
  • 1/2 tablespoon sea salt
  • 6 cloves garlic
  • 25 pieces basil leaves
  • 1 cup parmesan cheese
  • 1/2 cup olive oil

Procedures:

  1. In a cooking pot, boil 1 liter of water and add the beans.  Cook for about 10 minutes.
  2. Add carrots, tomatoes, and leeks.  Simmer for about 30-40 minutes until vegetables are soft.
  3. Add zucchini and spaghetti.  Cook for 15-20 minutes to cook pasta.
  4. To make the pistou, combine salt, garlic, and basil in food processor and blend until it resembles a puree.
  5. Alternate adding parmesan and olive oil in small amounts until it becomes a paste.
  6. Serve soup with pistou to taste.

Nutrition Facts Per Serving:

  • Calories (kcal) 410
  • Carbohydrates (g) 36
  • Protein (g) 15
  • Fat (g) 24

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