French Pistou Soup
Ingredients
- 3,5 oz green beans (100 g), chopped
- 3,5 oz frozen green peas (100 g)
- 1 small fresh carrot diced
- 3,5 oz potatoes (100 g), diced
- 2- inch fresh zucchini (5 cm piece), diced
- 2 tbsp onion chopped
- 1 large garlic clove chopped
- 2 bay leaves
- 4 cups vegetable stock (960 ml)
- 8 strands dry spaghetti broken into small bits
- 4 tbsp basil pesto (homemade)
- 1 tsp tomato paste
- olive oil
- pepper
- salt
Instructions
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1. Pour a little olive oil in a large saucepan. Then add the chopped red onion, the bay leaves and the garlic and place it over medium heat.
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2. Gently fry the onion for 3 minutes until a little soft. Also add the diced potato.
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3. Stir and fry the potato for 3 minutes. Then pour in the vegetable stock and cook the potatoes for 5 minutes. Also add the green beans, the carrots, the broken spaghetti and the tomato paste.
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4. Stir well and bring the soup to a good simmer. Cook the vegetables for 3 minutes. Then add the chopped zucchini and the frozen peas. Season with soup with a pinch of pepper and salt.
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5. Cook the soup for another 2 to 3 minutes. Then green beans should still be a little crunchy, the peas thawed and tender. Stir in the basil pesto.
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6. Check the seasoning. Add extra salt or pepper to taste. Divide the soup over deep plates. Serve hot.
