I wanted to use all the vegetables I have in my fridge because I am going away for one week tomorrow.
The result: The BEST Pistou Soup!
the vegetables cooking - the vegetables during stir frying
beans, chicken broth, diced tomatoes
very delicious and fragrant
2 garlic cloves, diced
1 leek, chopped
1 zucchini, cubed
2 carrots, cubed
1 can of white beans, drained
2 cans of chicken broth
1 can of diced tomatoes
1/2 cup of pasta (any small shaped kind)
A measure of 1 can of boiling water
Salt, pepper, rosemary, basil
- Fry the vegetables in olive oil for 5 minutes.
- Add the tomatoes. Stir well.
- After a few minutes add the broth. Stir well.
- Add the water. Stir well.
- After 5 minutes add the pasta. Stir well.
- Add salt, pepper and herbs.
- Simmer until the pasta is cooked.
You can add water or broth if you prefer the soup thinner.
PISTOU: In a mortar put 3 teaspoon of Parmesan cheese, 1 teaspoon of dried basil and 1 clove of garlic. Bash well.
Top the soup when it’s in the bowl with half a teaspoon of the pistou mix. Stir the pistou mix with the soup before eating the soup. Nothing can taste richer and healthier and yummier!
grilled toast with olive oil and pistou soup
I grilled some toast in the oven. I placed two slices of toast on a cookie tray and drizzled some extra virgin olive oil on both sides and a little grated Parmesan cheese. I placed the tray in the oven for around 15 minutes or until the toast was golden. I then sprinkled rosemary and garlic powder. The toast went perfectly well with the soup.
NOTE: The pistou made all the difference. It gave the soup a very rich and aromatic taste. Don’t skip this little trick!
All photos by Confettina.