Pistou soup

Pistou soup

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The ingredient of Pistou soup

  1. 2 tablespoons olive oil
  2. 1 leek, white part only, finely chopped
  3. 1 carrot, peeled, cut into 1cm cubes
  4. 1 large potato, peeled, cut into 1cm cubes
  5. 2 cups (500ml) Massel chicken style liquid stock (see Notes)
  6. 1 tomato, peeled, seeds removed, cut into 1cm cubes
  7. 420g can four-bean mix, drained, rinsed
  8. 50g thin French beans or thin green beans, ends trimmed, cut into 2cm lengths
  9. 1 large zucchini, chopped
  10. 4 tablespoons (1/3 cup) basil pesto
  11. Chargrilled bread or baguette, to serve

The instruction how to make Pistou soup

  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.

Nutritions of Pistou soup

fatContent: 298.272 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 22 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent:
cholesterolContent: 9 grams protein
sodiumContent:

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