Filter
Reset
Sort ByRelevance
Kelly Jo Telladira
Provençal vegetable soup with pistou
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
20 minLunchsalted herring, freshly sour apple, freshly sour apple, mint leaf, fresh mint, dill, lemon, Apple juice, olive oil, mustard, dill, fresh mint,herring salad with apple, mint and mustard dressing
-
140 minLunchbread rye, grilled red peppers in a pot, tuna pieces in olive oil, fresh celery, chilled tapenade of sundried tomatoes, Parmigiano Reggiano flakes,picnic bulb with tuna
-
70 minLunchfresh Italian spice mix, white bread mix, sundried tomatoes in oil, olive oil, tomato juice, goat letter, sea salt flakes,tomato bread with goat breeze
-
10 minLunchsamphire, Dutch shrimps, yoghurt mayonnaise, lemon juice, bread,waldkorn sandwich with shrimp-seaweed salad
Nutrition
430Calories
Sodium0% DV5g
Fat23% DV15g
Protein38% DV19g
Carbs16% DV49g
Fiber40% DV10g
Loved it