Soupe au Pistou

Soupe au Pistou
Photo by © Melanie Acevedo

Ingredients

  • 1 zucchini (about 1/2 pound), quartered lengthwise, cut crosswise into thin slices
  • ½ cup elbow macaroni or other small pasta
  • 1 ½ cups drained canned diced tomatoes (one 15-ounce can)
  • 3 cups water
  • 2 carrots, chopped
  • 1 cup loosely packed basil leaves
  • 1 pound boiling potatoes, peeled and cut into 1/2-inch dice
  • + 8 more ingredients
    • ¼ pound green beans, cut into 1-inch lengths
    • 3 small cloves garlic, peeled
    • 6 tablespoons olive oil
    • 2 teaspoons salt
    • ¼ teaspoon fresh-ground black pepper
    • 1 cup drained and rinsed canned white beans, preferably cannellini
    • 1 quart canned low-sodium chicken broth or homemade stock
    • 1 large onion, chopped

1. In a large pot, heat 2 tablespoons of the oil over moderately low heat. Add the onion and carrots and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the zucchini, green beans, 3/4 teaspoon of the salt, and the pepper and cook, stirring occasionally, until t...

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Comments

Variations on Soupe au Pistou

  • Soupe au Pistou
    • 3 cloves garlic, minced
    • 1 red thin-skinned potato (5 oz.), scrubbed
    • 3 stalks celery (1/2 lb. total), rinsed
    • 2 carrots (6 oz. total), peeled
    • +8 other ingredients
  • Soupe au Pistou
    • 1-1/2 cups fresh basil leaves
    • 1 cup fresh coco blanc, Jacob's cattle, or other shell beans (or dried beans)
    • 2 small potatoes
    • 3 cloves garlic
    • +8 other ingredients
  • Soupe au Pistou
    • 1 t salt
    • 2 tomatoes, peeled, seeded and chopped
    • 3 red potatoes, peeled and diced
    • 2 carrots, diced
    • 3 small zucchini, chopped
    • +10 other ingredients
  • Soupe au Pistou
    • 6 teaspoons prepared pesto or extra-virgin olive oil
    • 1 bay leaf
    • 1 medium onion
    • 1 1/2 tablespoons olive oil
    • 1 1/2 tablespoons olive oil
    • +14 other ingredients


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