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!
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!
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.