Soupe au Pistou recipe
This vibrant and aromatic vegetable soup is a celebration of fresh, seasonal produce and the distinct flavors of the Mediterranean. The crowning jewel is the pistou – a fragrant basil and garlic paste that adds a burst of herbal goodness. Get ready to experience the warmth and charm of Provencal cuisine in every spoonful, as we guide you through the creation of this soul-nourishing masterpiece.
Ingredients
- 100 gr. dry beans
- 9 cups water
- 3 carrots cut into cubes
- 3 potatoes cut into cubes
- 3 medium zucchini chopped
- 2 leeks chopped
- a pound of peeled tomatoes
- 100 gr. chopped fresh green beans
- 100 gr. skinned peas
- herbs dill, parsley, mint
- half cup of pasta Kofto
- salt
- pepper
Instructions
- You put the beans in the evening in the water to soften. The next day rinse with plenty of cold water and boil for one hour. Add the remaining vegetables and other magefrefete for 45 minutes over low heat. It may take more water.
- Add the pasta and megeirefete for another 10 minutes.
- You try to taste and add the appropriate salt. Remove the soup from the heat and put it in a tureen. Add the sauce "believer" and stir well.
- Serve immediately