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Vegetable Soup with Basil Sauce (Soupe au Pistou)

See full recipe on: Williams-Sonoma



Ingredients

1/4 cup olive oil
2 yellow or white onions, chopped
6 garlic cloves, chopped
8 potatoes such as red rose, belle de fontenay or bintje, about 3 lb., diced
1/2 lb. green beans, trimmed and cut into 1-inch lengths
2 cups fresh shelling beans such as cranberry, flageolet or lima (about 2 lb.)
3 tomatoes, peeled and chopped, with juice
3 quarts vegetable stock
2 tbs. fresh thyme leaves
2 tsp. salt
2 tsp. freshly ground pepper
1 tsp. minced fresh marjoram
1 cup broken spaghetti or other thin pasta (small pieces)
20 garlic cloves, peeled but left whole
4 cups fresh basil leaves, coarsely chopped
1 1/2 cups grated parmigiano-reggiano cheese
1/2 cup pine nuts
1 to 1 1/4 cups extra-virgin olive oil
1 tsp. salt
1/2 cup grated parmigiano-reggiano cheese

Nutrition 12 servings

Per Serving % Daily Value
Calories 536
Fat 36g 56%
Carbs 44g 14%
Protein 11g 23%
Fiber 8g 33%
Cholesterol 23mg 7%
Sodium 384mg 16%
     
Fat
Carbs
Protein

Preparation






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