Vegetable Bean Soup with Pistachio Pistou
By Sandra Dusza
Yield
Ingredients
200g green beans
200g carrots
200g zucchini
3 spring onions
250 g cherry tomatoes
450 g potatoes, boiling until firm
250 g white beans, drained
Salt pepper
125 ml olive oil
2 cloves of garlic
25g basil
50 g arugula
35g Parmesan
50 g pistachios
Instructions
Wash, clean and cut the vegetables into small pieces. Halve the tomatoes. Peel the potatoes and also divide them into small pieces.
Heat 3 tablespoons of olive oil in a large pot and fry the vegetables, except the tomatoes, for 5-10 minutes. Add tomatoes, white beans and 1.25 l water. Season with salt and pepper and simmer covered for 30 minutes.
For the pistou, peel the garlic and mix it with the remaining olive oil, basil and arugula in a food processor. Finely chop the pistachios and add them to the bowl with the Parmesan. Mix everything together and season with salt and pepper.
Pour the soup into bowls and serve with pistou.
American Pistachio Growers
