RCI-BR.005.0377.001

Provencal Soup with Pistou

Name: Provencal Soup with Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1½ tbsp olive oil; 1½ lbs new potatoes (cut into ½-inch cubes); 1 lb carrots (cut on the diagonal into ¼-inch-thick slices); 1 cup diced celery; 1 unit bouquet garni; 1 pinch of saffron threads (crushed (optional)); ½ lb green beans (cut into 1-inch pieces); 1 lb zucchini (cut into ½-inch cubes); 1 cup uncooked macaroni shells; ¼ cup chopped fresh flat-leaf parsley

Provencal Soup with Pistou from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

olive oil
1½ tbsp
new potatoes
cut into ½-inch cubes
1½ lbs
carrots
cut on the diagonal into ¼-inch-thick slices
1 lb
diced celery
1 cup
bouquet garni
1 unit
of saffron threads
crushed (optional)
1 pinch
green beans
cut into 1-inch pieces
½ lb
zucchini
cut into ½-inch cubes
1 lb
uncooked macaroni shells
1 cup
chopped fresh flat-leaf parsley
¼ cup

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Provencal Soup with Pistou

Ingredients

Method

What Makes This Variant Distinct