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 Provencal Soup "Pistou" Recipe
Soup prepared according to the recipe of the Food Network program, soup with vegetables, beans and small pasta (small shells are used), the soup is seasoned with pesto sauce, served with cheese. I really like it, I recommend trying it.
Course First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Products. Vegetables are washed, cleaned. Cut the beans into pieces 2-3 cm long, wash the white beans, grate the cheese on a fine grater. Pesto didn't reveal everything, just what to serve. Pasta in shells, but short horns are also suitable, and you can also break spaghetti.
    Products. Vegetables are washed, cleaned. Cut the beans into pieces 2-3 cm long, wash the white beans, grate the cheese on a fine grater. Pesto didn't reveal everything, just what to serve. Pasta in shells, but short horns are also suitable, and you can also break spaghetti.
  2. Cut the carrots twice lengthwise, and then into thin slices about 3 mm thick. Finely chop the onion and garlic.
    Cut the carrots twice lengthwise, and then into thin slices about 3 mm thick. Finely chop the onion and garlic.
  3. Cut the zucchini into cubes, it's pesto, now it's really enough.
    Cut the zucchini into cubes, it's pesto, now it's really enough.
  4. In a saucepan with a thick bottom, where the soup will be cooked later, fry the onion and carrot in olive oil until soft, about 5 minutes, until the onion turns golden.
    In a saucepan with a thick bottom, where the soup will be cooked later, fry the onion and carrot in olive oil until soft, about 5 minutes, until the onion turns golden.
  5. Add garlic, tomato paste and a tablespoon of salt (without a slide), stir and cook, stirring, for 2-3 minutes.
    Add garlic, tomato paste and a tablespoon of salt (without a slide), stir and cook, stirring, for 2-3 minutes.
  6. Add water (vegetable broth is possible), bring to a boil, cover with a lid and let it boil over low heat for 30 minutes.
    Add water (vegetable broth is possible), bring to a boil, cover with a lid and let it boil over low heat for 30 minutes.
  7. Then I added vegetables (zucchini, green beans) with baked beans and pasta to the pan. And cook until the pasta is ready. Season with salt and pepper.
    Then I added vegetables (zucchini, green beans) with baked beans and pasta to the pan. And cook until the pasta is ready. Season with salt and pepper.
  8. A couple of minutes before cooking, I added pesto, stirred and removed from the heat.
    A couple of minutes before cooking, I added pesto, stirred and removed from the heat.
  9. Serve hot, before serving, add a spoonful of pesto sauce to each plate and sprinkle with grated Parmesan cheese. You can do it without parmesan, it's optional.
    Serve hot, before serving, add a spoonful of pesto sauce to each plate and sprinkle with grated Parmesan cheese. You can do it without parmesan, it's optional.
  10. Bon appetit.
    Bon appetit.
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