Pistou soup recipe

49 ratings Rate
  • Serves 4
  • 30 mins to prepare and 35 mins to cook
  • 270 calories / serving
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Heat the olive oil in a large, heavy-based saucepan set over a medium heat. Saute the onion, courgette, carrot and potato for 5-6 minutes, stirring occasionally, until they just start to soften. Stir in the tomato purée at this point and cook for 1 minute. Add the haricot beans, then cover with the stock and bring to the boil.

Reduce to a simmer and cook for 15-20 minutes until the potato and beans are softened. Stir in the tomatoes and simmer for 4-5 minutes. Ladle into serving bowls and garnish with the chopped basil and sprigs of basil leaves

  • Ingredients

  • 50ml olive oil
  • 1 onion, finely chopped
  • 1 large courgette, finely diced
  • 1 large carrot, peeled and finely diced
  • 2 medium vine tomato, cored, de-seeded and diced
  • 2 medium potatoes, peeled and finely diced
  • 200g canned white haricot beans, drained
  • 2tbsp tomato puree
  • 1.4l vegetable stock
  • salt
  • pepper
  • 1tbsp basil leaves, finely chopped
  • sprigs of basil leaves, to garnish
  • Energy 1135kj 270kcal 14%
  • Fat 14g 20%
  • Saturates 2g 10%
  • Sugars 12g 13%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 29.9g Protein 8g Fibre 9.3g


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