Single Summer Soupe au Pistou | Supa

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🍱Lunch🟢Easy⏱40 minSoup

Single Summer Soupe au Pistou

Name: Single Summer Soupe au Pistou
Total time: 40 min
Yield: 1 portions
Cuisine: French
Ingredients: 4 g Parmesan cheese Finely grated, all in pistou; 0.5 cup Cannellini Beans Already cooked or canned, rinsed and drained weight; not dry beans; 20 g Green peas Fresh or frozen green peas, not dry split peas; 25 g Onion Peeled and finely diced; 30 g Carrot Peeled and cut into small even dice; 40 g Zucchini Small even dice; 30 g Green Beans Fresh, trimmed and cut into short pieces; 1 clove Garlic Peeled; 2 g minced for soup and 1 g for raw pistou; 5 g Basil Fresh basil leaves, washed and dried; 0.2 g Thyme Fresh picked thyme leaves; 20 g Tomatoes Ripe fresh tomato, peeled and seeded; prepared flesh weight, all in pistou; 20 g Pasta Dry small soup pasta with a package cooking time of about 8-10 minutes; 1.25 cups Water 250 ml initial broth and up to 50 ml plain hot-water reserve; discard unused plain reserve only; 2 tsp Olive oil 3 ml for soup and 6 ml for pistou, all retained; To taste Salt; To taste Black Pepper

One light French vegetable, white-bean and small-pasta soup, finished off the heat with a separately pounded fresh basil, garlic, tomato and Parmesan pistou without nuts.

Ingredients

4 g

Parmesan cheese

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0.5 cup

Cannellini Beans

20 g

Green peas

25 g

Onion

30 g

Carrot

40 g

Zucchini

30 g

Green Beans

1 clove

Garlic

5 g

Basil

0.2 g

Thyme

20 g

Tomatoes

20 g

Pasta

1.25 cups

Water

2 tsp

Olive oil

To taste

Salt

To taste

Black Pepper

Steps

11 min1

Fry

In a small heavy saucepan, soften all the onion in 3 ml olive oil over medium-low heat for 3 minutes without browning. Add all the carrot, zucchini, green beans and thyme, plus 2 g minced garlic. Cover and cook gently for 8 minutes, stirring occasionally, until the vegetables begin to soften; lower the heat if they start to catch. Keep all their juices.

15 min2

Simmer

Add 250 ml water, all the drained cooked cannellini beans, salt and pepper. Bring to a boil, then simmer for 5 minutes. Add all the dry small pasta and green peas and simmer for about 8-10 minutes, or the package time, until the pasta is cooked and the vegetables are tender. Stir occasionally and add the reserved 50 ml hot plain water a little at a time only if needed to keep a spoonable soup. Do not drain any broth; discard unused plain reserve only.

While the soup simmers, pound the remaining 1 g garlic with a pinch of salt in a small mortar. Finely chop all the basil and pound it into the garlic. Work in the remaining 6 ml olive oil gradually, then all the prepared tomato flesh and grated Parmesan, to make a soft coarse paste. Use every bit; this nut-free pistou stays raw and separate from the cooking broth.

Take the cooked soup off the heat and ladle the entire contents into one bowl. Scrape all the pistou into the center and gently swirl it through just before eating; do not boil the basil paste. Serve immediately as one light lunch portion. Bread, extra cheese, nuts and additional oil are not included.