Back This icon means that this recipe is a vegetable-based dish. Raw and cooked vegetables The symbol on the icon means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all icons Pistou soup 01:00 Total: 60 min 00:20 20 min 00:40 40 min Ingredients 2 servings − + 1 Zucchini 1 Carrots 80 g Green beans 1 Tomatoes 80 g Broad beans 2 Green onions 2 tablespoon Parmesan cheese 2 tablespoon Pine nuts 80 g Fresh basil 45 mL Olive oil 2 pinch Fleur de sel 1 pinch Salt 2 potato 50 g vermicelli Preparation Peel the potatoes, zucchini, carrot and onions. Peel the tomato. Wash the green beans and remove the stalks. Cut all the vegetables into cubes, and the green beans in two. Put them into a pot with the broad beans, cover with a large volume of water. Cook for 30 minutes. Add the vermicelli and leave on the fire for 10 more minutes. In the meantime, mix the basil leaves, pine nuts, peeled garlic, parmesan cheese, a pinch of salt and a drop of olive oil. Pour 1 tablespoon of pistou over the soup. Serve the pistou soup very hot. Recipe tips If possible, favour seasonal fruits and vegetables.