Pistou Provencal (South of France vegetable soup)- Hearty, delicious, simple!
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| Recipe Rating: | |
| Categories: | French, Bean Soups, Vegetarian, Healthy, Vegetable Soup |
| Keywords: | beans, leek, chickpeas, garbanzo, pesto |
| Serves: | 4 |
| Prep Time: | 30 Min |
| Cook Time: | 45 Min |
Ingredients
| 3 Tbsp | olive oil |
| 1 | onion, peeled and chopped |
| 1 clove | garlic, peeled and crushed |
| 1 | leek, trimmed and cut into 1/4 |
| 2 | celery stalks, trimmed and chopped |
| 8 oz | carrots, scraped and cut into 1/4 |
| 1 can(s) | garbanzo beans/chickpeas (standard 14 oz can) |
| 5 c | vegetable stock (home made or store bought) |
| 4 | tomatoes, skinned and chopped |
| 1 | zucchini, trimmed and cut into 1/4 |
| 1/2 c | small pasta shapes of your choice (mini shells are my fave!) |
| 1/4 c | pesto (home made or a quality store bought) |
| salt and freshly ground black pepper | |
| shredded parmesan cheese (never the stuff in the green container) |
Stacia Osborn
Full Flavored
Long Beach, CA (pop. 462,257)
tikitacky
Member Since Jun 2011
Stacia's Notes:
LOVE this soup! With a loaf of fresh bread it is a really filling (and fulfilling) meal! It makes you want to eat soup for dinner more often!
This is a guaranteed success recipe! And best of all you probably have the majority of the items on hand!
I have this written down in my recipes, but couldn't say where I got it from.
LOVE this soup! With a loaf of fresh bread it is a really filling (and fulfilling) meal! It makes you want to eat soup for dinner more often!
This is a guaranteed success recipe! And best of all you probably have the majority of the items on hand!
I have this written down in my recipes, but couldn't say where I got it from.
Directions
HELPFUL TIP: Drop the tomatoes in a pot of boiling water for 10 seconds, take them out with a slotted spoon and the skin will come right off.
Heat the olive oil in a large saucepan. Drop the onion, garlic, leek, celery and carrots in. Give them a quick stir; cover the pan and cook gently for about 15 minutes (until the veggies start to get soft).
Add the chickpeas (undrained) and the vegetable stock. Bring to a boil and then lower the heat to a simmer and cook for another 20 minutes.
Add the tomatoes and zucchini, bring soup back to a boil, and then lower to a simmer and cook for another 5 minutes.
Add the pasta and cook for a further 10 minutes.
Add the pesto sauce. (And salt and pepper to taste)
Serve topped with a heaping spoonful of fresh (not powdered stuff in a green jar!) parmesan cheese.
NO MEAT EATS
Vegetarian recipes
Vegetarian Recipes (really!)