Soupe au pistou

    1 hour 5 min

    A recipe from Provence for a delightful vegetable soup with potatoes, spaghetti and Parmesan cheese.

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    Serves: 8 

    • 3 medium onions
    • 3 carrots
    • 3 stalks celery
    • 1 medium potato
    • 450g (1 lb) tomatoes, fresh or tinned
    • 1.8L (3 pts) vegetable stock or water
    • 100g (3 1/2 oz) spaghetti
    • salt and freshly ground black pepper, to taste
    • 1 dessertspoon olive oil
    • 3 cloves garlic, or to taste
    • grated Parmesan cheese

    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. Wash and prepare all vegetables and cut into fairly small pieces. Cook in vegetable stock or water for about 40 minutes.
    2. Break spaghetti into inch long pieces and add to the soup. Cook all together until spaghetti is tender, about 15 to 20 minutes. Taste soup and season to taste.
    3. Put olive oil into saucer and, using a garlic press, squeeze at least three cloves garlic into the oil (more if everybody likes it).
    4. Just before serving soup, stir in garlic-oil mixture. Serve with grated Parmesan.

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