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Kelly Jo Telladira
Provençal vegetable soup with pistou
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Ingredients
Directions
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Puree the basil with the garlic, cheese and pepper for the pistou. Mix in the olive oil until a thick sauce is formed.
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Bring the broth to the boil. Add the zucchini, carrot and paprika and cook gently for 8-10 minutes. Rinse cold water over the beans and drain.
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Mix the spring onion, tomatoes, snow peas, beans and herbs through the soup and simmer for 4-5 minutes.
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Divide the vegetable soup over bowls and spoon in a spoonful of pistou. Serve with the baguette and the rest of the pistou.
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Nutrition
430Calories
Sodium0% DV5g
Fat23% DV15g
Protein38% DV19g
Carbs16% DV49g
Fiber40% DV10g
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