Vegetable Soup Provencal with Pistou
Soup with Green Beans, Carrots, Onions, Potatoes, Zucchini, Broccoli, Cauliflower, Red Peppers and Spaghetti finished with a Tomato Garlic Basil Pistou
| servings: | 4 |
| type: | Soup |
| storage: | Refrigerator |
| categories: | Vegetarian, Vegan, Lowfat, Dairy Free |
| 1/2 | large onion, diced |
| 1 1/2 | cups carrots, diced |
| 1 | large potato, diced |
| 2 1/2 | quarts water |
| 1/2 | teaspoon salt |
| 2 | small zucchini, diced |
| 1 | cup broccoli florets |
| 1/2 | cup cauliflower florets |
| 1 | cup green beans, fresh, cut |
| 1/2 | large red bell pepper, diced |
| 1/4 | cup spaghetti, broken into 1" pieces |
| salt, to taste | |
| 4 | cloves garlic, minced |
| 2 1/2 | tablespoons fresh parsley, minced |
| 3 | ounces tomato paste |
| 1/4 | cup basil, fresh, minced |
| 1/8 | cup olive oil |
Combine bell peppers, onion, carrots and potato in a large saucepan with the water and the salt (for water). Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
Add zucchini, broccoli, cauliflower, green beans, and spaghetti. Simmer covered for 15 minutes more. Remove from heat and let cool. Check for salt, adding more if needed. Place in containers and store in the refrigerator.
Make pistou by blending garlic, parsley, tomato paste, basil, and olive oil, until well blended. Place in a small container and store in the refrigerator.
containers:
Two Rubbermaid #2 Round (1-Qt) and One #6 Round (2-cup) container
reheating instructions:
Heat soup in microwave or on stovetop over medium heat until heated through. Stir in some of the pistou to taste.
serving suggestions:
Garlic Bread or Parmesan Bread Strips