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Provençal Pistou Soup https://www.metro.ca/userfiles/image/recipes/soupe-pistou-provencale-6104.jpg PT40M PT35M PT1H15M
Cut all vegetables into small dice. In a stockpot over medium heat, bring water and broth to a boil. Add salt, if required. Add vegetables in order of cooking time: carrots, celery, onion, leek, green beans, potatoes and tomatoes. After 20 minutes, add zucchini, white beans and pasta, and continue cooking for another 10 minutes. Add pesto or homemade pistou to piping hot soup and serve immediately. Adjust seasoning and pepper generously. Garnish with Parmesan. Homemade Pistou In a food processor, process garlic, basil and olive oil until smooth.
8
4 carrots, peeled 2 celery, peeled 1 onion 1 leek 2 cups (500 mL) green beans 4 potatoes, peeled 2*28 oz (2*796 mL) cans, diced tomatoes 8 cups (2 L) water 8 cups (2 L) chicken or vegetable broth 3 zucchini, peeled 119 oz (540 mL) can white beans, drained as needed, conchigliette pasta (small shells) 250 mL basil pesto or homemade pistou 7 Tbsp. (105 mL) freshly grated Parmesan Salt and pepper to taste 1 head garlic 1 bunch basil 7 Tbsp. (105 mL) extra virgin olive oil
Provençal Pistou Soup

Provençal Pistou Soup

Rate this recipe
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8
servings
0:40
Preparation
0:35
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    carrots, peeled
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    ORGANIC RAINBOW MINI CARROTS

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    340 g PRODUCT OF U.S.A.

  • 2
    celery, peeled
  • 1
    onion
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  • 1
    leek
  • 2 cups
    (500 mL)
    green beans
  • 4
    potatoes, peeled
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    3 lb PRODUCT OF U.S.A., No. 1 GRADE

  • 2*28 oz
    (2*796 mL)
    cans, diced tomatoes
  • 8 cups
    (2 L)
    water
  • 8 cups
    (2 L)
    chicken or vegetable broth
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    480 - 540 ml SELECTED VARIETIES

  • 3
    zucchini, peeled
  • 119 oz
    (540 mL)
    can white beans, drained

  • as needed, conchigliette pasta (small shells)
  • 250 mL
    basil pesto or homemade pistou
  • 7 Tbsp.
    (105 mL)
    freshly grated Parmesan

  • Salt and pepper to taste
  • 1
    head garlic
  • 1
    bunch basil
  • 7 Tbsp.
    (105 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES

Imprimer ma sélection

Preparation

Cut all vegetables into small dice.

In a stockpot over medium heat, bring water and broth to a boil. Add salt, if required. Add vegetables in order of cooking time: carrots, celery, onion, leek, green beans, potatoes and tomatoes. After 20 minutes, add zucchini, white beans and pasta, and continue cooking for another 10 minutes.

Add pesto or homemade pistou to piping hot soup and serve immediately. Adjust seasoning and pepper generously. Garnish with Parmesan.

Homemade Pistou

In a food processor, process garlic, basil and olive oil until smooth.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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