The REAL pistou soup of my granny version 21st century

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The REAL pistou soup of my granny version 21st century

The REAL pistou soup of my granny version 21st century









Ingredients
Number of people
-
4
+

250 g red beans to shell

200 g coconut bean

3 medium courgettes

1 white onion

4 potatoes

50 g shells

1 tomato

100 g grated parmesan cheese

1 large handful of fresh basil

2 cloves of garlic

1 glass of olive oil liqueur

Pepper

Salt





Preparation 
TOTAL TIME: 35 MIN
Preparation: 30 min
Cooking time: 5 min
Step 1
Cook the shells in boiling salted water.
Step 2
Book.
Step 3
Boil 1 L of cold salted water in a pressure cooker.
Step 4
Add the ginned red beans and cook for 5 minutes.
Step 5
Add the coconut beans, sliced zucchini, onion and potatoes coarsely chopped. Season with pepper.
Step 6
Place the whole tomato on top of the vegetables, close the pot and cook 25 min from the whistle of the valve.
Step 7
When the vegetables are cooked, collect the tomato, prune it and set it aside.
Step 8
Coarsely crush the vegetables in the casserole dish and add the cooked shells.
Step 9
For the pistou: put the parmesan cheese, basil, tomato, garlic and olive oil in a blender's bowl. Mix to obtain a flowing but not liquid paste.
Step 10
Add the pistou to the casserole and mix well to obtain a thick soup.
Step 11
Serve just warm. Good gaudinado!
Author's note
This thick soup can be used as an evening dish.

I add my grain of salt

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