Pistou and Bean Soup

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Pistou and Bean Soup

Pistou and Bean Soup

Number of people

300 g of runner bean

300 g of beans

300 g of beans

3 zucchini

3 potatoes

1 basil

2 ripe tomatoes

4 cloves of garlic

100 g Parmesan cheese

100 g semi-dried Dutch cheese

Olive oil

120 g short macaroni (otherwise take shells)

Preparation: 1 hour
Cooking time: 1 h
Step 1
Cut the runner beans into small 1 cm pieces, as well as the courgettes and potatoes after peeling them.
Step 2
Sort the red and white coconuts.
Step 3
Boil all the vegetables in 2.5 l of water for 1 hour.
Step 4
Meanwhile prepare the pistou by mixing the garlic, basil and 2 tomatoes peeled and emptied together. Add the 2 cheeses and olive oil to obtain an ointment.
Step 5
When the vegetables are cooked, throw the pasta in and let it cook for the indicated time (usually 6 to 10 minutes).
Step 6
The pistou soup must be thick, rectify if necessary either by adding water or by crushing the vegetables a little. Salt well.
Step 7
Remove from the heat and pour the ointment into the soup. Mix well and serve immediately.
Author's note
The best vegetables for this recipe are available in late summer.

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