Pistou Soup recipe
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Ingredients
- 3 quarts vegetable broth 2 cups water 2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces 4 zucchini, cut into small cubes 3 carrots, cut into bite size pieces 4 potatoes, cut into bite sized pieces 1 bunch basil, leaves picked from stems 10 cloves garlic, minced 3 tomatoes, chopped ½ cup olive oil 1 teaspoon salt 1 (15 ounce) can kidney beans, drained and rinsed 1 (15.5 ounce) can white beans, drained and rinsed 1 (14.5 ounce) can diced tomatoes 1 (8 ounce) package spaghetti, broken into 2-inch pieces ½ cup shredded Gruyere cheese ½ cup grated Parmesan cheese
Nutrition Info
- 455.7 caloriescarbohydrate: 63 gcholesterol: 10.8 mgfat: 15.7 gfiber: 11.4 gprotein: 17.1 gsaturatedFat: 3.6 gservingSize: -sodium: 1056.4 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Pistou Soup
Directions
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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.
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.
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.