Try this Pistou Soup recipe, or contribute your own.
Suggest a better descriptionSweat the onions and garlic in some oil in a pan. Add in the tomatoes and allow them all to sweat away for 2 mins. Next add to the pan the vegetables and the stock. Let this all cook out for 15 mins. Meanwhile in a mortar and pestle, the pistou can be made. Add to the mortar the garlic and the salt. The salt acts as an abrasive and helps the crushing up of the garlic and basil leaves. Once the garlic has been crushed, add in the basil leaves and crush them up into a pulp. Dribble some olive oil in the mortar and continue to grind up the garlic and basil until with the oil a paste is formed. Add some more oil if the pistou is too dry. After the ingredients in the pan have cooked out for 15 mins, add in the haricot beans, courgettes, French beans and spinach. Let these vegetables cook for about 2-3 mins and then the soup is ready to be served with the pistou on top. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (528g) | ||
Recipe Makes: 1 servings | ||
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Calories: 99 | ||
Calories from Fat: 4 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1884.3mg | 65 % | |
Potassium 215.6mg | 6 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 15.7g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 99
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