Name: Provence Pistou soup
Prep time: 1 h
Cook time: 1 h
Yield: 6
Ingredients: Carrot - 2 PC.; Bulb onions - 1 PC.; Garlic - 3 clove; Green beans - 100 gram; Zucchini - 1 PC.; Canned food. beans - 50 gram; Pasta - 1/2 Art.; Tomato paste - 2 tbsp; Olive oil - 2 tbsp; Pesto - 1/2 Art.; Parmesan - 4 tbsp; Salt - taste; Black pepper - taste; Water - 1400 Ml

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Provence Pistou soup

1. Carrot - 2 PC.

2. Bulb onions - 1 PC.

3. Garlic - 3 clove

4. Green beans - 100 gram

5. Zucchini - 1 PC.

6. Canned food. beans - 50 gram

7. Pasta - 1/2 Art.

8. Tomato paste - 2 tbsp

9. Olive oil - 2 tbsp

10. Pesto - 1/2 Art.

11. Parmesan - 4 tbsp

12. Salt - taste

13. Black pepper - taste

14. Water - 1400 Ml

How to cook deliciously - Provence Pistou soup

1. Stage

Products. Vegetables washed, peeled. Frozen beans, 2 - 3 cm long pieces, white beans washed, cheese grated on a fine grater. I didn't put all pesto, only the ones for serving in the picture. Pasta shells, but short horns will do, you can also use broken spaghetti.

2. Stage

I cut the carrots twice lengthwise and then cut them into thin slices, about 3 mm thick. The onion and garlic were chopped finely.

1. Stage. Provence Pistou soup: I cut the carrots twice lengthwise and then cut them into thin slices, about 3 mm thick. The onion and garlic were chopped finely.

3. Stage

I diced the zucchini, here's more pesto, there's definitely enough now.

4. Stage

In a pot with a thick bottom, where the soup will be cooked later, fried in olive oil onion and carrot until soft, about 5 minutes, until the onion is golden in color.

1. Stage. Provence Pistou soup: In a pot with a thick bottom, where the soup will be cooked later, fried in olive oil onion and carrot until soft, about 5 minutes, until the onion is golden in color.

5. Stage

I added garlic, tomato paste and a tablespoon of salt (without a hill), stirred and cooked while stirring for 2 - 3 minutes more.

1. Stage. Provence Pistou soup: I added garlic, tomato paste and a tablespoon of salt (without a hill), stirred and cooked while stirring for 2 - 3 minutes more.

6. Stage

I added water (you can vegetable broth), brought to a boil, put the lid on and let simmer on low heat for 30 minutes.

7. Stage

After that, I added the vegetables to the pot (zucchini, green beans) along with the canned beans and pasta. And cooked until the pasta was ready. I salted and peppered it.