Provencal Vegetable Soup
Ingredients
- 9 oz courgettes chopped
- 4 oz leeks chopped
- 1 lb tomatoes peeled and chopped
- 6 oz carrots chopped
- 1 lb onions chopped
- 9 oz young runner beans
- 9 oz French beans
- 9 oz broad beans shelled weight
- 2 pints veal or chicken stock
- salt and pepper
- 4 oz short-cut macaroni
- 2 oz Parmesan cheese grated
for the pesto
- 3 garlic cloves
- 9 basil sprigs
- 3 tablespoons olive oil
Instructions
- Put the vegetables in a large saucepan. Add the veal or chicken stock, and season to taste with salt and pepper.
- Bring to the boil, cover and simmer for 15 minutes. Add the macaroni and cook for 10-12 minutes.
- Meanwhile, make the pesto. Put the garlic and basil in a mortar and pound to a paste. Add the oil, drop by drop.
- Remove the soup from the heat and stir in the pesto.
- Ladle into a warmed tureen or individual bowls, sprinkle with Parmesan cheese and serve immediately.
- Fresh basil must be used for making the pesto. If it is unobtainable, omit the pesto and add 2 crushed garlic cloves and 1 tablespoon chopped parsley to the soup, with the stock, Alternatively, use 2-3 large tablespoons prepared pesto sauce which is available in supermarkets.
Calories: 376 kcal
Carbohydrates: 51 g
Protein: 17 g
Fat: 12g
Saturated Fat: 3 g
Cholesterol: 11 mg
Sodium: 419 mg
Potassium: 1043 mg
Fiber: 9 g
Sugar: 15 g
Vitamin A: 6471 IU
Vitamin C: 39 mg
Calcium: 223 mg
Iron: 3 mg