Pistou soup... a great classic full of vitamins!
Because you always have vegetables in the fridge that you don't know what to do with and a good full soup with multiple flavors is always a delight, get started to rediscover this Mediterranean dish.
For 6 persons :
- Seasonal vegetables: 250 gs green beans, 2 carrots, a large potato, 250 gs squash, 200 gs broad beans, a zucchini, a large leek, a tomato...
- 1 onion, 1 clove of garlic
- a teaspoon of cumin, turmeric
- a teaspoon of soy sauce
- a large handful of pasta (recommended shells)
- salt and pepper
- For the pesto “ointment”: 4 cloves of garlic, 10 cl of olive oil, a large bunch of basil, a tablespoon of grated parmesan, a small peeled tomato.
Preparation:
Wash and dice the vegetables
In a casserole dish, brown the onion, garlic and minced leeks in the oil. add a teaspoon of soy sauce, cumin and turmeric.
Add carrots, potato, green beans (white and red if you prefer), broad beans, squash. If necessary add olive oil and stir well for a few minutes.
Add water to overtake the vegetables. Salt and pepper to your liking. Cover the pot and simmer for about 40 minutes over low heat.
Add the zucchini and continue cooking for another 20 minutes over low heat. Before the end of cooking, add the pasta for more consistency (according to taste).
While cooking, prepare the pistou ointment (you can also prepare it in advance and take it out of the freezer):
- Strip the basil leaves, peel the garlic and crush them, adding the olive oil.
- Remove and peel the tomato from the casserole and mix the flesh with the ointment.
- Salt and pepper to taste.
Tips & Tricks
When ready to serve, stir half of the ointment into the pot and mix well and leave for a few minutes before serving. Serve the rest on the table with grated parmesan.
Serve very hot!