Saucepan@saucepan · Shared this recipeFollowProvençal · sauceSoupe Au PistouA hearty Provençal vegetable and pasta soup finished with a fresh basil pistou.total55 minprep15 mincook40 minservings6Original recipe on delishknowledge.comKeep this recipeAdd a copy of Soupe Au Pistou to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings3 tbsp olive oil1 white or yellow onion, chopped0.25 tsp salt3 garlic cloves, minced1 medium zucchini, chopped1 large carrot, peeled and chopped1 tsp dried thyme4 cup vegetable broth2 bay leaves1 15 ounce can diced tomatoes2 cup water0.75 cup uncooked ditalini pasta, or other small pasta shape1 15 ounce can white beans-- navy beans, Great Northern or Cannellini beans, drained and rinsed1 cup packed fresh basil leaves2 clove minced garlic0.25 cup grated parmesan cheese0.333 cup extra virgin olive oilStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat the olive oil in a large soup pan over medium heat.2Step 2: Add the onion and salt and cook until softened, about 10 minutes, stirring often.3Step 3: Add the garlic, zucchini, and carrot and cook until vegetables are slightly tender, for about 7 more minutes, stirring often, taking care not to burn.4Step 4: Add the thyme and cook for 30 seconds until just fragrant. Add in the broth, bay leaves and tomatoes, along with 2 cups of water. Bring to a boil.5Step 5: Add in the pasta, then reduce heat to medium and cook until pasta is tender, about 15 minutes. Add in the beans and cook another 5 minutes until warmed through.6Step 6: In a food processor or blender, combine the basil, garlic, and Parmesan cheese. While the machine is running, slowly drizzle in the olive oil until the mixture is smooth and emulsified.7Step 7: Remove the soup from heat and swirl in the pistou. Season to taste, adding more salt as needed. This will largely depend on the type of broth you use.8Step 8: Divide into bowls and garnish with parmesan cheese, more pesto and fresh basil, as desired.getsaucepan.com/r/feb721c3-9a24-4b88-bd2a-3a909f029ce4 · Original: https://www.delishknowledge.com/soupe-au-pistou/
