Pistou Soup

Photo: Pistou Soup

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 cup/4 ounces/110 g carrots, diced
  • 1 cup/4 ounces/110 g green beans, cut into 1/2-inch/1-cm pieces
  • 1 potato, peeled and diced
  • 4 cups/1 liter vegetable water or stock
  • Salt and freshly ground pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat the oil in a saute pan and gently cook the onion until translucent, about 5 minutes. Add the carrots, green beans and potatoes. Pour in the vegetable water or stock. Season with salt and pepper and add the bay leaf and thyme. Bring to a boil and simmer for 10 minutes. Add the kidney beans and zucchini and continue cooking until all the vegetables are tender, about 10 minutes longer. Stir in the tomatoes.

Ladle the soup into bowls. (Remove the bay leaf and thyme sprig.) Add a spoonful of pesto to each bowl and grate Parmesan over each serving.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.