Provencal soup "Pistou"
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 479, total fat 30 G., saturated fats G., proteins 17 G., carbohydrates 39 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 479, total fat 30 G., saturated fats G., proteins 17 G., carbohydrates 39 G., fiber G., cholesterol mg, sodium mg, sugar G.
A recipe for Provençal Pistu soup with vegetables, beans, and spaghetti. The soup is dressed with pesto sauce and served with bread and cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. extra virgin olive oil
- 2 carrots, cut in half lengthwise and then thinly sliced
- 1 medium onion, finely chopped
- 2-3 crushed garlic cloves
- 2 tbsp tomato paste
- Coarse salt and freshly ground pepper
- 110 g green or yellow wax beans
- 1 small zucchini or yellow squash
- 420 g canned white beans or chickpeas, pre-rinsed
- 1/2 cup broken spaghetti or other short pasta
- 3/4 cup prepared pesto sauce
- Grated Parmesan and crusty bread for serving (optional)
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Recipes with similar ingredients: carrot, onions, garlic, tomato paste, green beans, zucchini, yellow zucchini, white beans, chickpeas, spaghetti pasta, pesto sauce, Parmesan cheese
Cooking the dish according to the recipe:
- Heat the olive oil in a large skillet over medium-high heat. Add the carrots and onion and cook, stirring occasionally, for about 5 minutes, until the onions are lightly golden. Add the garlic, tomato paste, and 1 tablespoon of salt and cook for another minute. Add 7 cups of water, cover, and bring to a boil. Remove the lid, reduce the heat, and simmer for 5 minutes. Season with salt and pepper.
- Meanwhile, trim the green beans and zucchini and cut into 1/2-inch pieces. Add the vegetables to the prepared broth along with the canned beans and spaghetti. Cook the pasta for about 10 minutes, or until al dente.
- Before serving, stir in 1/3 cup of pesto sauce. Ladle the soup into bowls and top with the remaining pesto sauce. Sprinkle with Parmesan cheese and serve with bread (optional).
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