Summer vegetables, white beans, short pasta, and basil garlic pistou finish this Provençal soup.
25 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Chop the onion, carrots, and green beans.
Soften the vegetables in 2 tablespoons of olive oil for 6 minutes.
Add the tomatoes, zucchini, and vegetable broth, then simmer for 15 minutes.
Add the white beans and short pasta to the soup.
Cook for 10 minutes, until the pasta is tender.
Crush the basil, garlic, parmesan, and remaining olive oil into a pistou.
Remove the soup from the heat and stir in half of the pistou.
Serve hot with the remaining pistou and parmesan.
💡 Tip: Adding the pistou after removing the soup from the heat keeps the basil bright in color and aroma.
🍽️ Serving suggestion: After ladling into bowls, finish with parmesan and a drizzle of olive oil.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~340
kcal calories
13
g protein
48
g carbs
11
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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