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.

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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
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