My mum brought this recipe back from a cooking class in Provence. Pistou is the French word for pesto. This is a wonderful tasting fresh vegetable soup. We've made it 3 times already! It is so easy, healthy, filling, and delicious (better the next day). Can be served as a dinner meal with some crusty bread and wine.
3L liquid vegetable stock
2 cups (500ml) water
2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces
4 zucchinis, cut into small cubes
3 carrots, cut into bite size pieces
4 potatoes, cut into bite sized pieces
1 bunch basil, leaves picked from stems
10 cloves garlic, minced
3 tomatoes, chopped
1/2 cup (125ml) olive oil
1 teaspoon salt
1 (420g) tin kidney beans, drained and rinsed
1 (400g) tin white beans, drained and rinsed
1 (400g) tin diced tomatoes
250g spaghetti, broken into 5cm pieces
1/2 cup (60g) grated Gruyere cheese
1/2 cup (60g) grated Parmesan cheese
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Bring the vegetable stock and water to a boil in a large pot. Stir in the green beans, zucchini, carrots and potatoes. Return to a boil, reduce heat to medium-low and simmer 45 minutes.
Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil and salt together in a food processor until finely chopped; set aside.
Stir the kidney beans, white beans, tinned diced tomatoes and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.
Gruyere is a type of Swiss cheese. Possible substitutes are Comte and Beaufort (French Gruyeres), or Swiss, Emmentaler or even Jarlsberg cheese.