Rafed English

Pistou Soup


Serves: 10

    3 litres vegetable broth
    2 cups (500ml) water
    2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces
    4 zucchini, cut into small cubes
    3 medium carrots, cut into bite size pieces
    4 medium potatoes, cut into bite sized pieces
    1 bunch Italian basil, leaves picked from stems
    10 cloves garlic, minced
    3 large tomatoes, chopped
    1/2 cup (125ml) olive oil
    1 teaspoon salt
    1 (400g) can kidney beans, drained and rinsed
    1 (400g) can white beans, drained and rinsed
    1 (400g) can diced tomatoes
    1 (230g) package spaghetti, broken into 5cm pieces
    1/2 cup (60g) shredded Gruyere cheese
    1/2 cup (40g) grated Parmesan cheese

Preparation method:

Prep: 15 mins    | Cook: 1 hour

1. Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.

2. Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.

3. Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.

Share this article

Comments 0

Your comment

Comment description

Latest Post

Most Reviews