Provençal vegetable soup with pistou

Name: provençal vegetable soup with pistou
Total time: 25 min
Yield: 4
Ingredients: 1.5 liter vegetable stock; 1 zucchini; 1 winter carrot; 6 carrots; 1 Red pepper; 400 gram broad bean; 400 gram flageolet; 2 spring / forest onion; 3 tomato; 200 gram pod; 2 tablespoon Provencal herbs; 1 baguette; 25 gram basil for the pistou; 2 clove garlic for the pistou; 50 gram Parmesan cheese for the pistou; 4 tablespoon extra virgin olive oil for the pistou

Ingredients

1.5 liter vegetable stock
1 zucchini
1 winter carrot
6 carrots
1 Red pepper
400 gram broad bean
400 gram flageolet
2 spring / forest onion

3 tomato
200 gram pod
2 tablespoon Provencal herbs
1 baguette
25 gram basil for the pistou
2 clove garlic for the pistou
50 gram Parmesan cheese for the pistou
4 tablespoon extra virgin olive oil for the pistou

Directions

Puree the basil with the garlic, cheese and pepper for the pistou. Mix in the olive oil until a thick sauce is formed.
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.
Mix the spring onion, tomatoes, snow peas, beans and herbs through the soup and simmer for 4-5 minutes.
Divide the vegetable soup over bowls and spoon in a spoonful of pistou. Serve with the baguette and the rest of the pistou.