Soupe au Pistou (Provençal Vegetable Soup)

Ingredients

• 4 quarts water
• 1 cup diced carrots
• 1 cup diced potatoes
• 1 cup diced onions
• 1 ½ cups diced green beans
• 2 cups diced zucchini
• 1 ¼ pounds canned red kidney beans
• 4 cloves garlic chopped fine
• ½ cup tomato paste
• 3 tablespoons basil, fresh or dried, chopped
• 2 tablespoons olive oil
• 1 cup Swiss cheese finely grated
• 1 cup Parmesan cheese finely grated
• 1 cup other grated cheeses (optional)
• Salt and pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    388 calories; 16 grams fat; 7 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 23 grams protein; 33 milligrams cholesterol; 1275 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. In a pot, bring the water, salted, to a boil and add carrots, potatoes, onions, green beans and zucchini. Cook 20 minutes. Remove from heat.
2. Drain kidney beans and add them to the soup.
3. Mix oil, tomato paste, garlic and basil. Pour into the soup and stir well.
4. Before serving, sprinkle grated cheese to taste in a bowl or mug. Pour soup over cheese.

30 minutes