Summer Pistou
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 6 (estimated)
Nutrition facts
- Protein22 %12 g
- Carbs58 %32 g
- Fat20 %5 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 207 kcal | 48 kcal |
| Protein | 12 g | 2.8 g |
| Carbs | 32 g | 7.4 g |
| Fat | 5 g | 1.2 g |
One serving is about 433 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty18/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Vegetarian - France
Ingredients
- 3 Tomato (chopped)
- 1 Courgette (large)
- 3 Garlic Clove (chopped)
- 1 l Vegetable Stock
- packages Basil (Small)
- 1 tablespoon Rapeseed Oil
- 200 g Green Beans
- 2 Leek (finely chopped)
- 400 g Cannellini Beans
- 40 g Parmesan
Instructions
Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften. Pour in the stock, add three-quarters of the haricot beans with the green beans, half the tomatoes, and simmer for 5-8 mins until the vegetables are tender.
Meanwhile, blitz the remaining beans and tomatoes, the garlic and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan. Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder. Will keep for a couple of days.
Videos and links
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