Cat├ęgorie
Yields1 Serving
Ingredients:
(For 6 to 8 people)
 2 white onions
 1 leeks
 2 zucchini
 2 Carrots
 200 g green beans
 200 g of beans
 fresh shelled coconut
 50 g of small pasta
 4 tomatoes
 10 of olive oil
 1 heel of bacon or raw ham
 1 bouquet of basil
 3 cloves of garlic.
Preparations:
1

Heat 2 liters of salt water in a Dutch oven.

2

Wash the tomatoes, remove the peduncle. Tear the green beans, cut them in three.

3

Shell the other beans. Pare and wash the leeks.

4

Pass the bacon under cool water and put in the casserole. Chisel very finely the white onions and book separately,

5

Scrape the zucchini, leave them a little green, cut them in half lengthwise.

6

Take them out in sections. Peel carrots, wash and wipe, cut into 4, then dice. Put the vegetables, except tomatoes, in the pot, salt, pepper, let simmer 15 min.

7

Add the whole tomatoes for another 15 minutes of cooking. After this time, recover the tomatoes using a skimmer. Book them, they will serve the pistou.

8

Add the pasta in the Dutch oven and count another 10-12 minutes of cooking as soon as the boil has resumed.

9

Eliminate the skin and seeds of cooked tomatoes. Strain the basil and peel the garlic, put them in a mortar.

10

Crush with pestle until the consistency of an ointment. Stir in the tomato pulp, pile again.

11

Pour the oil in a trickle spinning, the preparation must have the consistency of a thick mayonnaise.

12

When the preparation is homogeneous, pour it into the pot that you have removed from the fire, because the soup should not boil. Stir well, pour into a soup tureen and serve immediately.

13

Enjoy your meal from

Ingredients

Ingredients:
(For 6 to 8 people)
 2 white onions
 1 leeks
 2 zucchini
 2 Carrots
 200 g green beans
 200 g of beans
 fresh shelled coconut
 50 g of small pasta
 4 tomatoes
 10 of olive oil
 1 heel of bacon or raw ham
 1 bouquet of basil
 3 cloves of garlic.

Directions

Preparations:
1

Heat 2 liters of salt water in a Dutch oven.

2

Wash the tomatoes, remove the peduncle. Tear the green beans, cut them in three.

3

Shell the other beans. Pare and wash the leeks.

4

Pass the bacon under cool water and put in the casserole. Chisel very finely the white onions and book separately,

5

Scrape the zucchini, leave them a little green, cut them in half lengthwise.

6

Take them out in sections. Peel carrots, wash and wipe, cut into 4, then dice. Put the vegetables, except tomatoes, in the pot, salt, pepper, let simmer 15 min.

7

Add the whole tomatoes for another 15 minutes of cooking. After this time, recover the tomatoes using a skimmer. Book them, they will serve the pistou.

8

Add the pasta in the Dutch oven and count another 10-12 minutes of cooking as soon as the boil has resumed.

9

Eliminate the skin and seeds of cooked tomatoes. Strain the basil and peel the garlic, put them in a mortar.

10

Crush with pestle until the consistency of an ointment. Stir in the tomato pulp, pile again.

11

Pour the oil in a trickle spinning, the preparation must have the consistency of a thick mayonnaise.

12

When the preparation is homogeneous, pour it into the pot that you have removed from the fire, because the soup should not boil. Stir well, pour into a soup tureen and serve immediately.

13

Enjoy your meal from

Pistou Soup

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