Provencal Pistu Soup - Detailed recipes with photos.

The recipe for Provencal Pistu soup with vegetables, beans and spaghetti. The soup is seasoned with pesto and served with bread and cheese. Nutritional information per serving: (4 total) Calories 479, total fats 30 g., saturated fats g., proteins 17 g., carbohydrates 39 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Photo of the dish: АнтонисAchilleos Time: 40 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

2 tbsp. l extra virgin olive oil
2 carrots, cut lengthwise in half and then thin sliced
1 chopped medium onion
2-3 minced cloves of garlic
2 tbsp. l tomato paste
Coarse salt and freshly ground pepper
110 gr. green or yellow bean wax
1 small zucchini or yellow zucchini
420 gr. canned white beans or chickpeas, previously washed
1/2 tbsp. broken spaghetti or other short pasta
3/4 Art. ready pesto sauce
Grated parmesan and crispy bread for serving wish)

Recipes with similar ingredients: carrots, onions, garlic, tomato paste, green beans, zucchini, yellow zucchini, beans white, chickpeas, spaghetti pasta, pesto sauce, parmesan cheese

Recipe preparation:

Heat in a large frying pan over medium heat. olive oil. Add carrots and onions and cook, occasionally stirring for about 5 minutes until the onion gains slightly golden color. Add garlic, tomato paste and 1 tbsp. l salt and cook another 1 minute. Add 7 tbsp. water, cover and bring to a boil. Remove the lid, turn down the heat and let it boil. on low heat for 5 minutes. Salt and pepper.
Meanwhile, trim the green beans and zucchini and chop pieces of 1.2 cm. Add vegetables to the finished broth with canned beans and spaghetti. Cook pasta for about 10 minutes to the state of al dente.
Before serving, add 1/3 tablespoon to the soup. pesto sauce. Pour the soup on plates and top, add the remaining pesto sauce. Sprinkle Parmesan and serve with bread (optional).