SOUPE AU PISTOU (PROVENçAL VEGETABLE SOUP)

Soupe au Pistou (Provençal Vegetable Soup) image

Provided by Bryan Miller

Categories lunch, one pot, soups and stews, appetizer, main course

Time 30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

4 quarts water
1 cup diced carrots
1 cup diced potatoes
1 cup diced onions
1 1/2 cups diced green beans
2 cups diced zucchini
1 1/4 pounds canned red kidney beans
4 cloves garlic chopped fine
1/2 cup tomato paste
3 tablespoons basil, fresh or dried, chopped
2 tablespoons olive oil
1 cup Swiss cheese finely grated
1 cup Parmesan cheese finely grated
1 cup other grated cheeses (optional)
Salt and pepper to taste

Steps:

In a pot, bring the water, salted, to a boil and add carrots, potatoes, onions, green beans and zucchini. Cook 20 minutes. Remove from heat.
Drain kidney beans and add them to the soup.
Mix oil, tomato paste, garlic and basil. Pour into the soup and stir well.
Before serving, sprinkle grated cheese to taste in a bowl or mug. Pour soup over cheese.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 16 grams, Fiber 10 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 2170 milligrams, Sugar 11 grams