Soupe au Pistou (Provençal vegetable soup)

Name: Soupe au Pistou (Provençal vegetable soup)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g green beans; 200 g Carrots; 250 g Courgette; 1 Stalk leek (leek); 500 g Potatoes; 4 Tomatoes; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 1 jar(s) (425 ml; 250 g trimmed weight) Italian white beans; 7-10 Tbsp Pepper; 2 Garlic cloves; 1/2 TEASPOON coarse salt; 3-4 Basil pots; 50 g Parmesan cheese; 1/8 l Olive oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g green beans
200 g Carrots
250 g Courgette
1 Stalk leek (leek)
500 g Potatoes
4 Tomatoes
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
1 jar(s) (425 ml; 250 g trimmed weight) Italian white beans
7-10 Tbsp Pepper
2 Garlic cloves
1/2 TEASPOON coarse salt
3-4 Basil pots
50 g Parmesan cheese
1/8 l Olive oil

Directions

1
Clean, wash and cut the beans into pieces. Clean, peel and slice carrots. Wash, clean and slice the zucchini. Leek clean, wash and cut into rings. Peel, wash and chop potatoes.
2
Scald tomatoes hot and peel the skin. Cut tomatoes into pieces. Heat oil in a large pot. Add vegetables and steam for ten minutes, turning. Season with salt. Rinse white beans cold and drain. Add to vegetables. Pour on 1 1/2 litres of water and stew everything covered for 30 minutes. Season to taste with salt and pepper. For the herb paste, peel the garlic and finely chop it with coarse salt, basil leaves and cheese in the universal chopper.
3
Rinse white beans cold and drain. Add to vegetables. Pour on 1 1/2 litres of water and stew everything covered for 30 minutes. Season to taste with salt and pepper. For the herb paste, peel the garlic and finely chop it with coarse salt, basil leaves and cheese in the universal chopper. Stir in olive oil. Serve the soup with the pistou