Pistou soup

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

Recipe «Pistou soup» presented in category Recipes / Soups, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.