Sopa pistou de invierno. Sopa de verduras francesa para el frío

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Cut the navo and other vegetables into small pieces, about the size of a salad.

In a large pot, sauté the leeks and onion until soft.

Add garlic to the pot and sauté until fragrant, being careful not to burn it.

Incorporate the tocino ibérico to release its flavor and fat.

Add the rest of the vegetables and sauté for another minute.

Pour in 2 liters of water and add the drained judías blancas.

Remove any foam that forms on top as the water heats up.

Cook for about one hour, checking the tenderness of the legumes.

Season with salt halfway through cooking the legumes.

In the last minute of cooking, add the small pasta.

Serve the soup with a pesto-style sauce in the center for each diner to add as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens