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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 PistouIn a food processor, process garlic, basil and olive oil until smooth.
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4 carrot, peeled 2 celery, peeled 1 onion 1 leek 2 cups (500 mL) green beans 4 potatoes, peeled 2x28 oz (2x796 mL) diced tomatoes 8 cups (2 L) water 8 cups (2 L) chicken or vegetable broth 3 zucchini, peeled 540 mL can white beans, drained sufficient quantity, conchigliette pasta (small shells) 250 mL basil pesto or homemade pistou 7 Tbsp. (105 mL) freshly grated Parmesan Salt and pepper to taste homemade pistou 1 head garlic 1 bunch basil 7 Tbsp. (105 mL) extra virgin olive oil
Provençal Pistou Soup

Provençal Pistou Soup

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8
portions
0:40
Preparation
0:35
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 4
    carrot, peeled
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  • 2
    celery, peeled
  • 1
    onion
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  • 1
    leek
  • 2 cups
    (500 mL)
    green beans
  • 4
    potatoes, peeled
  • 2x28 oz
    (2x796 mL)
    diced tomatoes
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    UNICO BEANS OR TOMATOES

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  • 8 cups
    (2 L)
    water
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  • 8 cups
    (2 L)
    chicken or vegetable broth
  • 3
    zucchini, peeled
  • 540 mL
    can white beans, drained

  • sufficient quantity, conchigliette pasta (small shells)
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    SCOTTI ARBORIO RICE OR MOLISANA LASAGNA NOODLES

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  • 250 mL
    basil pesto or homemade pistou
  • 7 Tbsp.
    (105 mL)
    freshly grated Parmesan

  • Salt and pepper to taste

  • homemade pistou
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  • 1
    head garlic
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  • 1
    bunch basil
  • 7 Tbsp.
    (105 mL)
    extra virgin olive oil
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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

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