By Pneuma on May 23, 2009
Photo by Sarah_Jayne
Photo by Sarah_Jayne
"This is a traditional soup of Provence. Don't omit the pistou as this gives this dish a wonderful scent and color. Preparation time depends if using fresh or dried. If dried beans, soak overnight. An extra 30 min boiling time as stated in the procedure would be needed. Posted for ZWT5."
Serving Size: 1 (411 g)
Servings Per Recipe: 6
"I made this exactly as posted for an Autumn supper for my parents (who are vegetarians) and I. It was lovely, packed full of vegetables. I cheated and used a pistou I bought from the deli, other than that it was made as posted. We ate this with crusty bread and some grated cheese on top. Made for Aussie Recipe Swap #33, merci Pneuma! FT:-) (No photo as Sarah Jayne's is lovely and I am away from home with no proper area to photograph!!)"
"I am soup mad and this was great - I had to sub lentils for the haricot beans and added a green pepper but made no other changes - great for a wintry Melbourne Sunday like today - made and greatly enjoyed for ZWT5"
"Merci! Veggie soup is one of our favorites, this will be great during soup season. The pisto really brings it to life. I didn't have fresh basil, so used canned pisto and it was okay and used canned beans. This summer when I have lots of fresh basil, I will certainly make again. Made for the Epicurean Queen Team, ZWT5. My picture didn't turn out as good as Sarah's so I'll not post. Thanks for a real keeper."
"This soup is tres bon! What I particularly like is the amount of veggies that are packed in to one bowl of soup. I used a can of haricot beans which worked fine. The only real change I made to the recipe was to use a can of chopped tomatoes and to use a cooking spray in place of the oil in the first part of the recipe. Also, I confused the recipe with another soup recipe for a moment and had some dried tarragon out on the counter. So, I did put a bit of that in and it tasted as if it did belong with the other seasoning. The pistou really is the star of the recipe as it added a lovely depth to the soup. I served a fresh baguette along side bowls of the soup for a very tasty and healthy evening meal. Made for Chow Hounds on ZWT5."