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Hearty vegetable soup with pistou

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 1 brown onion, chopped roughly

  3. 2 cloves garlic, chopped finely

  4. 1 medium bulb fennel, trimmed and chopped roughly

  5. 2 celery stalks, trimmed and sliced

  6. 1 carrot, peeled, trimmed and sliced

  7. 2 parsnips, peeled, trimmed and sliced

  8. 400g tin diced tomatoes

  9. 6 cups vegie or chicken stock

  10. 3 bay leaves

  11. 400g tin cannellini beans, drained and rinsed

  12. 2 cups finely sliced cabbage

  13. 1 cup green beans, trimmed and sliced

  14. 3 tbsp extra virgin olive oil

  15. 2 cloves garlic, chopped roughly

  16. 1 bunch basil leaves

  17. cup grated gruyere cheese

  18. Salt

  19. Freshly ground black pepper

  20. Crusty bread, to serve

Instructions Jump to Ingredients ↑

  1. Heat olive oil in saucepan over medium to high heat. Add onions, garlic, fennel, celery, carrot and parsnips and cook for 15 minutes until vegetables soften and begin to colour. Increase heat to high and add tomatoes, stock and bay leaves. Simmer rapidly for 10 minutes.

  2. Make pistou Meanwhile, place all ingredients (except seasoning) in bowl of food processor or mortar. Pulse to combine. Season to taste.

  3. Add cannellini beans, cabbage and French beans to saucepan. Return to a simmer and continue to cook for 8 minutes or until cabbage is soft. Remove bay leaves and ladle into serving bowls. Top with a dollop of pistou and serve with crusty bread.

  4. Top with a dollop of pistou and serve with crusty bread.

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