Soupe au Pistou
All of the flavors of summer in a Winter vegetable soup!
Servings: 8
Ingredients
- 2 quarts chicken broth homemade or store bought
- 1 quart water
- 2 medium yellow onions diced
- 2 medium carrots cut into a ¼-inch dice
- 2 large red boiling potatoes peeled and cut into a ½-inch dice
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅕ teaspoon saffron
- 8 ounces haricot verts or slim green beans cut
- 1 (15.5 ounce) can navy beans, drained and rinsed
- ½ cup broken spaghettini pasta
- 1 day old piece of white bread crumbled
- ⅓ cup basil pesto store bought or homemade
- 4 tablespoons tomato paste
- Kosher salt and freshly ground pepper to taste
Instructions
- In a large stock pot, bring the chicken broth and water to a boil. Reduce to a simmer and add the onions, carrots, potatoes, and seasonings. Cover and simmer until the vegetables are tender, about 40 minutes.
- Meanwhile, in a medium bowl, stir together the pesto and tomato paste until thoroughly combined.
- Twenty minutes before serving, add the haricot verts, beans, bread, and pasta. Bring to a low boil and cook just until the green beans are cooked through, about 15 minutes.
- When ready to serve, gradually add 1 cup of the hot broth into the pesto/tomato mixture. Pour the mixture into the rest of the soup and stir until combined. Serve with hot bread. Enjoy!
Nutrition
Calories: 250kcal | Carbohydrates: 42g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 6mg | Sodium: 1619mg | Potassium: 711mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3083IU | Vitamin C: 13mg | Calcium: 96mg | Iron: 3mg
