| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | 4 | Servings | ||
INGREDIENTS
| 2 | T | Oil |
| 1 | Onion, finely chopped | |
| 1 | Clove garlic, finely chopped | |
| 2 | Size tomatoes, skinned and | |
| deseeded | ||
| 1 | Carrot, cut into fine dice | |
| 1 | Parsnip, cut into fine dice | |
| 1 | Potato, cut into fine dice | |
| 1 | Stick celery, cut into fine | |
| dice | ||
| 1 | Leek, cut into rings | |
| then into 4 | ||
| 2 | Vegetable stock cubes made | |
| up with 1.25 2 1/4 | ||
| pints | ||
| of | ||
| litres water | ||
| 1 | 420 gram can white haricot | |
| beans | ||
| 1 | T | Fresh thyme, finely chopped |
| 1 | T | Fresh coriander, finely |
| chopped | ||
| 1/2 | 15 g pack fresh basil | |
| finely chopped | ||
| 3 | Cloves garlic, finely | |
| chopped | ||
| 2 | T | Olive oil |
| 50 | g | Parmesan, freshly grated |
| 2oz |
INSTRUCTIONS
For the soup:Heat the oil in a large saucepan, add the onion and garlic and cook until softened. Add the other fresh vegetables and allow them to cook gently for 3-4 minutes. Add the vegetable stock, and cook for 30 minutes. Add the white beans and herbs 10 minutes before the end. For the pistou:Mix together the basil, garlic, olive oil and parmesan. Place this mixture into the base of the soup tureen, or a little in the base of each soup bowl and pour the soup over the top. Notes Garnish with crispy pancetta. Converted by MC_Buster. NOTES : This substantial soup boasts a variety of fresh vegetables. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 412
Calories From Fat: 169
Total Fat: 19.3g
Cholesterol: 11mg
Sodium: 779.3mg
Potassium: 1076.8mg
Carbohydrates: 45.6g
Fiber: 15.2g
Sugar: 4.2g
Protein: 19.2g