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    You are in: Home / Recipes / Pistou Soup Recipe
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    Pistou Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Brookelynne26's Note:

    From The Little Paris Kitchen. Choose either the classis or Vietnamese version of the pistou.

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    Units: US | Metric

    For a Classic Pistou

    For the Vietnamese Pistou

    For the Soup


    1. 1
      For the pistou, crush the ingredients to a smooth paste in a pestle and mortar (or use a food processor).
    2. 2
      For the soup, heat the olive oil in a large pot. Add the onions and garlic and cook gently, stirring occasionally, until soft and translucent.
    3. 3
      Add the thyme, bay leaves, tomato puree, carrots and zucchini, then cook for 15-20 minutes or until the vegetables are al dente (tender but still a little crunchy).
    4. 4
      Add the green beans with the boiling water and bring to a boil, then add the pasta. Cook for 10 minutes or until the pasta is al dente.
    5. 5
      Add the white beans and peas. Remove the sprig of thyme and the bay leaves, then add the salt, sugar and pepper to taste.
    6. 6
      Serve immediately in bowls, with a dollop of Vietnamese pistou on top of the soup.

    Ratings & Reviews:


    Nutritional Facts for Pistou Soup

    Serving Size: 1 (623 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 417.6
    Calories from Fat 231
    Total Fat 25.7 g
    Saturated Fat 3.5 g
    Cholesterol 0.0 mg
    Sodium 1286.1 mg
    Total Carbohydrate 39.3 g
    Dietary Fiber 8.3 g
    Sugars 8.9 g
    Protein 10.5 g

    The following items or measurements are not included:





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