Pistou Soup

Ingredients

• 1 piece zucchini
• 150 g fresh green beans
• 2 pieces very ripe tomatoes
• 1 piece onion
• 3 cloves garlic
• 1 bunch fresh basil
• 6 tbsp extra-virgin olive oil
• 100 g small pasta (macaroni or vermicelli)
• 1 l vegetable stock (cube or liquid)
• 1 pinch fine salt
• 1 pinch ground black pepper

Method

1. Prepare the vegetables: wash the zucchini and green beans. Cut the zucchini into small 1 cm dice. Trim the green beans and cut them into 2 cm pieces. Blanch and peel the tomatoes: plunge them into boiling water for 30 seconds, refresh them, remove the skin and seeds, then dice the flesh. Peel and finely slice the onion.
2. Heat a drizzle of olive oil in a large saucepan over medium heat. Add the sliced onion and sweat for 3 minutes until translucent but not browned.
3. Add the diced tomatoes and cook over low heat for 5 minutes, stirring occasionally, until they begin to break down into a compote.
4. Pour the vegetable stock into the saucepan. Bring to a boil, then add the green beans and zucchini. Season lightly with salt. Simmer for 10 minutes, until the vegetables are tender but still slightly crisp.
5. Add the pasta to the soup and continue cooking according to the time indicated on the package (generally 7-8 minutes for macaroni). Stir occasionally to prevent it from sticking. Taste and adjust the seasoning with salt and pepper.
6. Meanwhile, prepare the pistou (see prepared component). Set aside a few basil leaves for garnish.
7. Once the pasta is cooked, remove the saucepan from the heat. Pour the pistou into the soup and stir gently to incorporate it well.
8. Serve the soup piping hot in bowls. Garnish each bowl with the reserved fresh basil leaves and a drizzle of olive oil.

Nutrition

Per serving

Energy

650.7 kcal

Protein

9.81 g

Carbohydrate

46.94 g

Fat

47.7 g

Fibre

4.07 g

Calcium

45.07 mg

Iron

1.41 mg

Magnesium

28.2 mg