French vegetable soup with pistou

Name: French vegetable soup with pistou
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 50 g chopped almonds; 1 collar Basil; 6 Stem(s) Thyme; 50 g Manchego cheese (Spanish hard cheese); 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Potatoes; 400 g green beans; 1,5 l clear broth (instant); 1 can(s) (425 ml) white beans; 300 g cherry tomatoes

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

50 g chopped almonds
1 collar Basil
6 Stem(s) Thyme
50 g Manchego cheese (Spanish hard cheese)
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Potatoes
400 g green beans
1,5 l clear broth (instant)
1 can(s) (425 ml) white beans
300 g cherry tomatoes

Directions

1
Roast the almonds in a pan without fat. Wash the herbs and pat dry. Pluck the leaves. Grate cheese finely. Put herbs, almonds, cheese and olive oil in a mixer and puree finely. Season with salt and pepper and put aside. Peel, wash and roughly dice the potatoes.
2
Wash and clean the beans and, depending on their size, halve or cut into three. Bring the stock to the boil and cook the potatoes for about 12 minutes. After 4 minutes add the beans and cook them. Drain the bean seeds in a sieve. Wash the tomatoes, dab dry and cut in half. At the end of the cooking time, add the beans and tomatoes to the soup and warm up. Serve the soup with pistou