Soup "Pistu".

Soup "Pistu".

Vegetable soup from French Provence, which got its name in honor of the sauce of the same name, very similar to pesto.
COOKING TIME: 60 minutes
NUMBER OF PORTS: 8 servings
CALORIUM: 269 kcal
Ingredients
Zucchini - 450 g
Beans (stringed) - 260 g
Peas (green) - 250 g
Beans (dry) - 200 g
Macaroni (small) - 100 g
Onions - 2 pcs.
Carrots - 2 pcs.
Tomatoes - 1 pc.
Garlic - 7 denticles
Basil (fresh) - 1 beam
Oil (olive) - 100 ml
Bay leaf - 2 pcs.
Cheese (Parmesan) - to taste
Thyme (fresh) - to taste
Pre-soak the beans for the night.
Drain in the morning water, put the beans in a saucepan, add the bay leaf and pour about 1.5 liters of fresh water to cover all the beans. Cook the beans for about an hour, adding water if necessary. When the beans are ready, remove it from the fire and set aside, without draining the water.
Cut the onions, carrots, zucchini and chop six cloves of garlic.
In a large saucepan, heat three tablespoons of olive oil and fry the onion on it to make it transparent. Add carrots, zucchini, green beans, garlic, thyme and salt to taste.
When the vegetables are ready, add brewed beans along with water, green peas and pasta. Pour it still with two liters of water, bring the soup to a boil and cook for a few minutes until the pasta is ready.
While the soup is being cooked, prepare the pisto - a provencal pesto. To do this, grind a garlic clove, basil and a pinch of salt in a blender. Gradually pour in 60 ml of olive oil, then add chopped tomato and grated Parmesan.
Pour the soup into a bowl, add a generous spoonful of pita on top and serve to the table.