Vegetable Pasta Pistou Soup

Vegetable Pasta Pistou Soup

Blood Sugar: 5Servings: 8Preparation Time: 20minMeal Category: Dinner
Micronutrients:FolateMagnesiumVitamin A

Macronutrients per 100g

Energy
75kcal
Sugar
1g
Fat
3g
Fiber
2g
Sat fat
0g
Protein
2g
Carbs
10g
Sodium
157mg

Ingredients

1 diced Onion, 3 cloves crushed Garlic, 1 tbsp Olive oil, 125g / 4.4oz chopped Green beans, 2 diced Potatoes, 3 diced Tomatoes, 2 diced Courgettes/Zucchini, 1 tsp Dried Italian herbs, 1 litre / 4.23 cups Vegetable stock, 420g / 15oz drained and rinsed Cannellini beans, 100g / 3.5oz Small pasta, to taste Salt, to taste Pepper, 1 cup Basil leaves, 2 cloves peeled Garlic, 2 tbsp Pine nuts, 2 tbsp Olive oil

Preparation

1. Cook 1 diced Onion and 3 crushed Garlic cloves in 1 tbsp Olive oil in a large pot over medium heat, stirring often. 2. Add 125g / 4.4oz chopped Green beans, 2 diced Potatoes, 3 diced Tomatoes, 2 diced Courgettes/Zucchini, and 1 tsp Dried Italian herbs. Pour in 1 litre / 4.23 cups Vegetable stock, combine, increase heat to high, and bring to a boil. 3. Once boiling, reduce heat to medium and cook for 5 minutes with a lid on. 4. Add 420g / 15oz drained and rinsed Cannellini beans and 100g / 3.5oz Small pasta. Stir and cook covered for 20-30 minutes until Potatoes and Pasta are cooked. Season with Salt and Pepper. 5. For pistou, blend or crush 1 cup Basil leaves, 2 peeled Garlic cloves, 2 tbsp Pine nuts, and 2 tbsp Olive oil into a paste. 6. Serve soup with a dollop of pistou or stir it in before serving.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
19% of RDI
Vitamin C
7% of RDI
Omega 3
0% of RDI
Vitamin A
19% of RDI
Calcium
16% of RDI
Folate
30% of RDI

Good to know

Optional: Top with grated vegan hard cheese before serving.

How to Prepare

1. Cook 1 diced Onion and 3 crushed Garlic cloves in 1 tbsp Olive oil in a large pot over medium heat, stirring often. 2. Add 125g / 4.4oz chopped Green beans, 2 diced Potatoes, 3 diced Tomatoes, 2 diced Courgettes/Zucchini, and 1 tsp Dried Italian herbs. Pour in 1 litre / 4.23 cups Vegetable stock, combine, increase heat to high, and bring to a boil. 3. Once boiling, reduce heat to medium and cook for 5 minutes with a lid on. 4. Add 420g / 15oz drained and rinsed Cannellini beans and 100g / 3.5oz Small pasta. Stir and cook covered for 20-30 minutes until Potatoes and Pasta are cooked. Season with Salt and Pepper. 5. For pistou, blend or crush 1 cup Basil leaves, 2 peeled Garlic cloves, 2 tbsp Pine nuts, and 2 tbsp Olive oil into a paste. 6. Serve soup with a dollop of pistou or stir it in before serving.

Good to Know

Optional: Top with grated vegan hard cheese before serving.

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