Pistou soup

Cooking Soups Pistou soup

Detailed step-by-step description of how to cook the dish "Pistou soup". Try it by all means

Lables: Vegan Vegetarian Egg free Fish free Shellfish free
  1. Heat oil in a large saucepan, add leek and sweat over low heat for 1-2 minutes. Add the carrot and potato and cook, stirring, for a further minute.
  2. Add stock and 1 cup water and bring to the boil. Reduce heat, simmer for 5 minutes, then add tomato, four-bean mix, French or green beans and zucchini. Season with salt and pepper.
  3. Cook for a further 2 minutes, stir in half the pesto, then ladle into serving bowls.
  4. Add a dollop of remaining pesto. Serve with bread.

If you liked the recipe "Pistou soup", tell your friends about it!

2 tbsp olive oil
1 leek, white part only, finely chopped
1 carrot, peeled, cut into 1cm cubes
1 large potato, peeled, cut into 1cm cubes
2 cups chicken stock
1 tomato, peeled, seeds removed, cut into 1cm cubes
420g can four-bean mix, drained, rinsed
50g thin French beans or thin green beans, ends trimmed, cut into 2cm lengths
1 large zucchini, chopped
4 tbsp basil pesto
Chargrilled bread or baguette, to serve

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
Posted by

Rate the recipe Pistou soup

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments