Provencal soup

Provencal soup "Pistu"

soups 564 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0

Provencal soup "Pistu"

2 tbsp. l. extra virgin olive oil 2 carrots, halved lengthwise and then thinly sliced 1 medium onion, finely chopped 2-3 garlic cloves, minced 2 tbsp. l. tomato paste Coarse salt and freshly ground pepper 110 gr. green or yellow wax beans 1 small zucchini or yellow zucchini 420 gr. canned white beans or chickpeas, pre-washed with 1/2 tbsp. broken spaghetti or other short pasta 3/4 cup ready-made pesto sauce Grated parmesan and crispy bread for serving (optional)

Heat olive oil in a large skillet over medium-high heat. Add the carrots and onions and cook, stirring occasionally, for about 5 minutes, until the onions are slightly golden in color. Add garlic, tomato paste and 1 tbsp. l. salt and cook for another 1 minute. Add 7 tbsp. water, cover and bring to a boil. Remove the lid, reduce heat and simmer over low heat for 5 minutes. Season with salt and pepper.
Meanwhile, trim the green beans and zucchini and cut into 1/2-cm pieces. Add the vegetables to the finished stock, along with the canned beans and spaghetti. Cook the pasta for about 10 minutes until al dente. Add 1/3 tbsp to the soup before serving. pesto sauce. Pour the soup into bowls and top with the remaining pesto sauce. Sprinkle with Parmesan cheese and serve with bread (optional).

Provencal soup "Pistu"

2 tbsp. l. extra virgin olive oil 2 carrots, halved lengthwise and then thinly sliced 1 medium onion, finely chopped 2-3 garlic cloves, minced 2 tbsp. l. tomato paste Coarse salt and freshly ground pepper 110 gr. green or yellow wax beans 1 small zucchini or yellow zucchini 420 gr. canned white beans or chickpeas, pre-washed with 1/2 tbsp. broken spaghetti or other short pasta 3/4 cup ready-made pesto sauce Grated parmesan and crispy bread for serving (optional)

Heat olive oil in a large skillet over medium-high heat. Add the carrots and onions and cook, stirring occasionally, for about 5 minutes, until the onions are slightly golden in color. Add garlic, tomato paste and 1 tbsp. l. salt and cook for another 1 minute. Add 7 tbsp. water, cover and bring to a boil. Remove the lid, reduce heat and simmer over low heat for 5 minutes. Season with salt and pepper.
Meanwhile, trim the green beans and zucchini and cut into 1/2-cm pieces. Add the vegetables to the finished stock, along with the canned beans and spaghetti. Cook the pasta for about 10 minutes until al dente. Add 1/3 tbsp to the soup before serving. pesto sauce. Pour the soup into bowls and top with the remaining pesto sauce. Sprinkle with Parmesan cheese and serve with bread (optional).