Recette : La soupe au pistou | Archive INA

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers health benefits while being versatile.

pistou

🥗Healthier: herb pesto

💰Cheaper: store-bought pesto

Herb pesto can be lighter and more affordable.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrients while dried basil is cost-effective.

Heat 3 tablespoons of olive oil in a large pot over medium heat.

Add chopped onions and cook until they are translucent.

Stir in diced carrots and potatoes; cook for a few minutes until they start to soften.

Add green beans, red beans, and white beans to the pot.

Add diced zucchini and tomatoes; mix well.

Cover and let the vegetables cook for 1 to 1.5 hours, stirring occasionally.

Prepare the pistou by crushing 3-4 cloves of garlic and fresh basil in a mortar until it forms a paste, adding olive oil to achieve a smooth consistency.

Once the soup has cooked, remove it from the heat and stir in the pistou.

Add about 2 handfuls (approximately 5g) of pasta to the soup and cook until the pasta is al dente, about 10-15 minutes.

Serve the soup hot, garnished with grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens