How many servings does this recipe make?

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

What ingredients do I need for EARLY SUMMER VEGETABLE SOUP WITH MINT PISTOU Recipe?

You need 1 ingredient. The key ingredients include: ["4 ounces dry navy beans", "1 lb tomatoes, peeled, seeded and chopped", "1 onion, peeled and chopped", "2 small carrots, peeled and diced", "1 small potato, peeled and diced", "1 leek, white and tender green part, quartered and diced", "Bouquet garni - 8 parsley stems, pinch thyme, bay leaf", "Salt and freshly ground black pepper", "1/4 lb green beans, ends snapped, cut crosswise into 1/2"" lengths", "2 small zucchini, diced", "3 ounces small elbow macaroni", "5 cloves garlic, peeled and chopped", "1 cup fresh basil leaves, washed and dried", "1 cup fresh mint leaves, washed and dried", "3/4 cup grated Parmigiano Reggiano", "1/2 cup extra virgin olive oil"].

Is EARLY SUMMER VEGETABLE SOUP WITH MINT PISTOU Recipe suitable as soups & stews?

Yes, EARLY SUMMER VEGETABLE SOUP WITH MINT PISTOU Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover EARLY SUMMER VEGETABLE SOUP WITH MINT PISTOU Recipe?

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

EARLY SUMMER VEGETABLE SOUP WITH MINT PISTOU Recipe Recipe

Name: EARLY SUMMER VEGETABLE SOUP WITH MINT PISTOU Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ["4 ounces dry navy beans", "1 lb tomatoes, peeled, seeded and chopped", "1 onion, peeled and chopped", "2 small carrots, peeled and diced", "1 small potato, peeled and diced", "1 leek, white and t…

EARLY SUMMER VEGETABLE SOUP WITH MINT PISTOU Recipe – a delicious recipe with navy beans, tomatoes, onion, carrots, potato, Bouquet garni. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

["4 ounces dry navy beans", "1 lb tomatoes, peeled, seeded and chopped", "1 onion, peeled and chopped", "2 small carrots, peeled and diced", "1 small potato, peeled and diced", "1 leek, white and tender green part, quartered and diced", "Bouquet garni - 8 parsley stems, pinch thyme, bay leaf", "Salt and freshly ground black pepper", "1/4 lb green beans, ends snapped, cut crosswise into 1/2"" lengths", "2 small zucchini, diced", "3 ounces small elbow macaroni", "5 cloves garlic, peeled and chopped", "1 cup fresh basil leaves, washed and dried", "1 cup fresh mint leaves, washed and dried", "3/4 cup grated Parmigiano Reggiano", "1/2 cup extra virgin olive oil"]

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Servings
4 servings
Category
Soups & Stews

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EARLY SUMMER VEGETABLE SOUP WITH MINT PISTOU Recipe

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