SOUPE D'ETE de Laurent Mariotte et Fabienne Maestracci

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while providing a neutral flavor.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: rice

Rice is gluten-free and often cheaper than specialty pastas.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: frozen tomatoes

Frozen tomatoes can be more affordable and still provide flavor.

white beans

🥗Healthier: chickpeas

💰Cheaper: canned kidney beans

Canned kidney beans are often cheaper and provide similar texture.

Heat olive oil in a large pot over medium heat until shimmering.

Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced carrots, zucchini, and green beans, cooking for 3-4 minutes.

Pour in vegetable broth and bring to a boil.

Add diced potatoes and canned tomatoes, then season with salt and black pepper.

Reduce heat and simmer for 15 minutes until potatoes are tender.

Stir in pasta and cook according to package instructions until al dente.

Add white beans and cook until heated through, about 5 minutes.

Remove from heat and stir in fresh basil just before serving.

Cooking Techniques

Spice Level:

Allergens