Provencal vegetable soup

with pistou

For 4 servings

200 g green beans

200 g carrots

200 g zucchini

1 leek

200 g potatoes

4 tomatoes

5 tbsp olive oil

salt

pepper

1 can of white beans (drained weight 250 g)

approx. 1 l vegetable stock

100 g croissant noodles

For the pistou

2 cloves of garlic

1 bunch of basil

½ tsp salt

50 g grated parmesan cheese

125 ml of olive oil

pepper

Preparation time: approx. 25 minutes
plus cooking time: approx. 35 minutes

Per serving approx. 666 kcal / 2788 kJ 17 g E, 42 g F, 45 g KH

1  For the soup, clean and wash green beans and cut into bite-sized pieces. Wash, clean, peel and slice the carrots. Wash and clean the zucchini and also cut into slices. Clean and wash the leek and cut into rings. Wash, peel and dice the potatoes. Clean the tomatoes, cut them crosswise and put them in boiling water for 30 seconds. Remove, rinse in cold water, peel off the skin and dice the pulp.

2  Heat olive oil in a large saucepan. Add the prepared vegetables and sauté over medium heat for about 10 minutes while stirring. Season with salt and pepper. Put the white beans in a colander, rinse with cold water, then add to the vegetables. Pour in the vegetable stock until everything is well covered and bring to the boil. Approx. Simmer for 25 minutes, then season again with salt and pepper. After 20 minutes of cooking, add the noodles to the soup and cook for the last 5 minutes.

3  Peel the garlic for the pistou. Wash the basil, shake dry and pluck the leaves from the stems. Puree the garlic, salt, basil leaves, parmesan and olive oil in a blender to a fine paste. Season to taste with pepper. Arrange the soup and serve with the pistou.