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.
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
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.
  2. 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.
  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.
  5. 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.
  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.
  8. 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.
  10. Bon appetit.
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