Pistou Recipe




 Courgettes8 Ounce (250 Grams)
 Leeks4 Ounce (125 Grams)
 Tomatoes1 Pound, skinned (500 Grams)
 Carrots6 Ounce (175 Grams)
 Onions1 Pound (500 Grams)
 Runner beans8 Ounce (250 Grams)
 French beans8 Ounce (250 Grams)
 Shelled broad beans8 Ounce (250 Grams)
 Fonds blanc de veau/Chicken stock2 Pint (1.2 Liter)
 Short cut macaroni4 Ounce (125 Grams)
 For pesto 
 Basil sprigs12
 Olive oil4 Tablespoon
 Grated parmesan cheese2 Ounce (For Serving, 50 Grams)
 Garlic4 Clove (20 gm)

Nutrition Facts

Serving size: Complete recipe

Calories 2268 Calories from Fat 787

% Daily Value*

Total Fat 89 g137.4%

Saturated Fat 19.2 g96.2%

Trans Fat 0 g

Cholesterol 49.9 mg16.6%

Sodium 3211.8 mg133.8%

Total Carbohydrates 291 g96.9%

Dietary Fiber 52.8 g211.2%

Sugars 62.3 g

Protein 117 g233.5%

Vitamin A 1608.8% Vitamin C 535.3%

Calcium 256.2% Iron 228.8%

*Based on a 2000 Calorie diet


Chop the courgettes, leeks, tomatoes, carrots and onions and place in a large pan, with the remaining vegetables.
Add the fonds blanc de veau or chicken stock, and season to taste with salt and pepper.
Bring to the boil, cover and simmer for 15 minutes.
Add the macaroni and cook for 10 to 12 minutes.
Meanwhile, make the pesto.
Put the garlic and basil in a mortar and pound to a paste.
Add the oil, drop by drop.
Remove the soup from the heat and slowly stir in the pesto.
Ladle into a tureen or individual bowls, sprinkle with Parmesan cheese and serve immediately.