Recette de la Soupe au pistou - 750g

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 a small amount of olive oil in a large pot over medium heat.

Chop the onion finely and add it to the pot, cooking for 2-3 minutes until it starts to sizzle.

Chop the carrots into small cubes and add them to the pot with the onions.

Chop the tomatoes into small pieces and add them to the pot.

Add chopped zucchini and mix everything together.

Add minced garlic to the pot.

Pour in a significant amount of water or vegetable broth, season with salt and pepper, and bring to a boil.

Cook for about 10 minutes at a simmer until the carrots and onions are starting to soften.

Chop the potatoes into small cubes and add them to the pot, cooking for an additional 5 minutes.

Chop the green beans into small pieces and add them to the pot along with the zucchini.

Add pre-cooked white beans and small pasta (coquillettes) to the pot, cooking for 8 minutes as per package instructions to keep them al dente.

While the soup is cooking, prepare the pistou by placing basil leaves, pine nuts or almonds, garlic, a bit of salt, and a generous amount of olive oil into a blender.

Add a small amount of broth to the blender to help mix, and blend until smooth, being careful not to over-blend.

Once the pasta is cooked and the vegetables are tender, remove the pot from heat and stir in the pistou.

Serve hot, garnished with grated cheese and croutons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens