Ingredients
Original recipe: 4 large bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 480 gCanned white beans drained and rinsed
- 250 gPotatoes diced
- 200 gCarrots diced
- 250 gZucchini diced
- 200 gGreen beans cut into short lengths
- 150 gOnion diced
- 300 gRipe tomatoes chopped
- 1200 mlWater
- 40 gFresh basil leaves
- 2 cloveGarlic
- 60 mlOlive oil
- 1 tspSalt
- ¼ tspBlack pepper
Make it
- Heat 15 ml of the oil in a large saucepan. Cook onion and carrot over medium heat for 6 minutes.
- Add potatoes, tomatoes, water, salt and pepper. Bring to a boil, reduce to a simmer and cook for 12 minutes.
- Add zucchini, green beans and white beans and simmer for 10–12 minutes, until all vegetables are tender.
- Meanwhile, pound or blend basil and garlic with the remaining oil into a rough green paste.
- Take the soup off the heat and stir in half the pistou. Divide into bowls and spoon the remaining pistou over the top.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.