Soupe au Pistou

🛒 Ingredients

• Olive oil 5 g · 44 kcal
• Onion 20 g · 8 kcal
• Garlic 3 g · 4 kcal
• Carrots 25 g · 10 kcal
• Potatoes 50 g · 38 kcal
• Zucchini 50 g · 8 kcal
• Green beans 25 g · 8 kcal
• Canned diced tomatoes 50 g · 11 kcal
• Cannellini beans (canned, drained) 30 g · 35 kcal
• Small pasta (e.g., ditalini) 45 g · 53 kcal
• Vegetable broth 130 g · 5 kcal
• Fresh basil leaves 5 g · 2 kcal
• Parmesan cheese, grated 5 g · 20 kcal

👨‍🍳 Instructions

1. To make the pistou, combine fresh basil leaves, 1 clove of garlic, 5g Parmesan cheese, and 8g olive oil in a food processor or with a mortar and pestle. Process until a smooth, bright green sauce forms; set aside.
2. In a large pot, heat 5g olive oil over medium heat. Add the onion and remaining garlic, sautéing until softened and fragrant, about 5 minutes.
3. Add carrots, potatoes, zucchini, diced tomatoes, and vegetable broth to the pot. Bring to a simmer, then reduce heat, cover, and cook for 15 minutes.
4. Stir in green beans, cannellini beans, and small pasta. Cook uncovered until the pasta is al dente and vegetables are tender, about 8-10 minutes.
5. Ladle the hot soup into bowls. Top each serving with a dollop of fresh pistou before serving.