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Pistou soup
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 1 leek, white part only, finely chopped
  • 1 carrot, peeled, cut into 1cm cubes
  • 1 large potato, peeled, cut into 1cm cubes
  • 500ml chicken stock
  • 1 tomato, peeled, seeds removed, cut into 1cm cubes
  • 420g can four-bean mix, drained, rinsed
  • 50g thin French beans or thin green beans, ends trimmed, cut into 2cm lengths
  • 1 large zucchini, chopped
  • 80.00 gm (1/3 cup) basil pesto
  • Chargrilled bread or baguette, to serve
Instructions:
  • In a large saucepan, warm up oil. Add leek and sauté gently for 1-2 minutes on low heat. Next, add carrot and potato, and continue cooking while stirring for another minute.
  • Pour in the flavorful stock along with a cup of water and bring the mixture to a lively boil. Lower the heat, gently simmer for 5 minutes, and introduce the tomatoes, four-bean mix, French or green beans, and zucchini. Season generously with salt and pepper.
  • Continue cooking for an additional 2 minutes, swirl in half of the flavorful pesto, and then elegantly ladle into serving bowls.
  • Garnish with a generous spoonful of the remaining pesto and enjoy with fresh bread.

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