RCI-ND.001.0294.001

Pistou Vegetable Soup

Name: Pistou Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 unit courgette (diced); 50 g (2 oz) potato (diced); 50 g (2 oz) onion (chopped \ 1 carrot, diced); 230 g (8 oz) can chopped tomatoes; 1 unit salt and pepper to taste; 12 liters (2 pints) boiling water (approximately); 50 g (2 oz) French beans (cut into 1 cm (½ inch) lengths); 50 g (2 oz) frozen petit pois; 50 g (2 oz) small pasta shapes; 4 unit – 6 tablespoons red pesto; 1 unit freshly grated Parmesan cheese to serve

Pistou Vegetable Soup from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

courgette
diced
1 unit
(2 oz) potato
diced
50 g
(2 oz) onion
chopped \ 1 carrot, diced
50 g
(8 oz) can chopped tomatoes
230 g
salt and pepper to taste
1 unit
(2 pints) boiling water (approximately)
12 liters
(2 oz) French beans
cut into 1 cm (½ inch) lengths
50 g
(2 oz) frozen petit pois
50 g
(2 oz) small pasta shapes
50 g
– 6 tablespoons red pesto
4 unit
freshly grated Parmesan cheese to serve
1 unit

Method

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

Pistou Vegetable Soup

Ingredients

Method

What Makes This Variant Distinct