Easy Soupe Au Pistou
Ingredients
400 g of cannellini beans
1 onion, finely chopped
100 ml of olive oil, for the pistou, plus 1 tbsp for the soup
1 leek, finely chopped
2 carrots, finely chopped
2 bay leaves
2 tbsp of thyme
75 g of dried orzo
150 g of fine green beans, roughly chopped
50 g of basil leaves, for the pistou
70 g of grated parmesan, for the pistou
500 g of courgettes, finely chopped
6 garlic cloves, 4 crushed, for the soup, 2 for the pistou
2 large vine tomatoes, skinned and chopped
1.2 litres of vegetable stock
50 g of kale
100 g of frozen peas
6 servings
Calories~467 kcal
Protein~16 g
Carbs~47 g
Fat~25 g
Fiber~11 g
Sugar~9 g
Total recipe
Calories~2,800 kcal
Protein~95 g
Carbs~280 g
Fat~150 g
Fiber~65 g
Sugar~55 g
Method
Step 1
Heat the oil in a large pan over a low-medium heat. Add the onion and cook gently stirring occasionally for 8-10 minutes, until soft.
Step 2
Add the leek, courgette, garlic and carrots and cook for a further 5 minutes, until softened.
Step 3
Add the bay leaves, thyme and tomatoes and pour over the stock. Bring up to a simmer and cook for 10 minutes, until the vegetables are tender.
Step 4
Add the pasta and simmer for a further 8 minutes, followed by the green beans, cannelini beans, kale and frozen peas and simmer for 3-4 minutes. Season to taste.
Step 5
To make the pistou: whizz all the ingredients in a blender until smooth. Season. Spoon the pistou over the soup to taste.
