Pistou Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 zucchini, diced 2 zucchini, diced
• 1 cup (150g) green beans, trimmed and cut into bite-sized pieces 1 cup (150g) green beans, trimmed and cut into bite-sized pieces
• 4 tomatoes, diced 4 tomatoes, diced
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 cup (15g) fresh basil leaves 1/2 cup (15g) fresh basil leaves
• 2 tablespoons (30ml) extra virgin olive oil 2 tablespoons (30ml) extra virgin olive oil
• 2 cloves of garlic 2 cloves of garlic
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 4g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
2. 2.
   Add the diced carrots, zucchini, green beans, and tomatoes to the pot. Stir well to combine the vegetables.
3. 3.
   Pour in the vegetable broth and season with salt and black pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.
4. 4.
   Meanwhile, prepare the pistou by combining the fresh basil leaves, extra virgin olive oil, garlic cloves, and grated Parmesan cheese in a food processor. Process until smooth and well blended.
5. 5.
   Just before serving, stir the pistou into the soup, allowing it to melt and infuse the flavors. Taste and adjust the seasoning if needed.
6. 6.
   Ladle the Pistou Soup into bowls and garnish with a drizzle of olive oil and some fresh basil leaves. Serve hot and enjoy!

Treat your ingredients with care...

• Basil — To keep the basil leaves fresh and vibrant, store them in a glass of water on the countertop. Avoid refrigerating basil as it can turn black and lose its flavor.
• Parmesan cheese — For the best flavor, use freshly grated Parmesan cheese instead of pre-packaged grated cheese. It adds a nutty and salty taste to the pistou.

Tips & Tricks

• For a heartier version, add cooked white beans or chickpeas to the soup.
• Feel free to customize the vegetable selection based on seasonal availability.
• To make the soup more substantial, serve it with crusty bread or a side of cooked grains.
• If you prefer a smoother texture, use an immersion blender to partially puree the soup before adding the pistou.
• Leftover pistou can be stored in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the Pistou Soup hot in individual bowls. Drizzle each serving with a little extra virgin olive oil and garnish with fresh basil leaves for a touch of freshness and visual appeal.

Presentation advice

Present the Pistou Soup in rustic ceramic bowls to evoke the charm of Provencal cuisine. Accompany the bowls with a basket of freshly baked bread or breadsticks for dipping into the flavorful broth.