B K Witch's Soupe Provencal Au Pistou Recipe

Name: B K Witch's Soupe Provencal Au Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 large carrots (chopped); 2 medium yellow onions (chopped); 4 celery ribs (chopped); 12 lb fresh green beans (snapped into 1/2-inch pieces); 2 zucchini (halved lengthwise, then sliced thinly crosswise); 1 cup fresh mushrooms (sliced); 2 teaspoons salt (divided in half); ½ teaspoon fresh ground black pepper; 1 lb yellow potato (peeled and diced into 1/2 dice); 1 (15 ounce) can diced tomatoes (undrained); 3 ounces tomato paste; 1 quart chicken stock; ½ teaspoon onion powder; ½ teaspoon garlic powder; 3 cups water; 1 cup frozen baby peas; 1 (15 ounce) can cannellini beans (drained); ½ cup shell pasta (the tiny ones); 3 garlic cloves; 2 sun-dried tomatoes (oil packed); 1 cup fresh basil leaf; ¼ teaspoon salt; 3 tablespoons olive oil

Servings: persons

2 tablespoons olive oil
4 large carrots (chopped)
2 medium yellow onions (chopped)
4 celery ribs (chopped)
12 lb fresh green beans (snapped into 1/2-inch pieces)
2 zucchini (halved lengthwise, then sliced thinly crosswise)
1 cup fresh mushrooms (sliced)
2 teaspoons salt (divided in half)
½ teaspoon fresh ground black pepper
1 lb yellow potato (peeled and diced into 1/2 dice)
1 (15 ounce) can diced tomatoes (undrained)
3 ounces tomato paste
1 quart chicken stock
½ teaspoon onion powder
½ teaspoon garlic powder
3 cups water
1 cup frozen baby peas
1 (15 ounce) can cannellini beans (drained)
½ cup shell pasta (the tiny ones)
3 garlic cloves
2 sun-dried tomatoes (oil packed)
1 cup fresh basil leaf
¼ teaspoon salt
3 tablespoons olive oil

1
In a large soup pot, heat 2 tablespoons olive oil over med-low heat.
2
Add the carrots, onion and celery; saute for 6 minutes.
3
Add the green beans, zucchini, the mushrooms, 1 tsp of the salt, and the black pepper.
4
Cook, stirring often, about 6 more minutes.
5
Add the potatoes, tomatoes, tomato paste, the chicken stock, the onion powder, the garlic powder, and the 3 cups water.
6
Bring just to a boil.
7
Reduce the heat and simmer for 15 minutes.
8
Add the green peas, the cannellini beans, the pasta, and the second 1 tsp of salt.
9
Continue simmering for 10 minutes longer, until the pasta, and all vegetables are tender.
10
Turn heat to low.
11
To make the pistou:.
12
Put the basil, sun-dried tomatoes, garlic, and 1/4 tsp of salt into a food processor or a blender.
13
Puree, as you slowly drizzle in the 3 tablespoons of olive oil.
14
Stir 1/4 cup of the pistou into the soup.
15
Serve the hot soup in soup bowls with a teaspoonful of the pistou topping the center of each bowl.

1146

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 large carrots (chopped), 2 medium yellow onions (chopped), 4 celery ribs (chopped), and more.

Yes, B K Witch's Soupe Provencal Au Pistou falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

B K Witch's Soupe Provencal Au Pistou

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