Provençal Minestrone

The soup is topped with pistou, olive oil-basil sauce from southern France.

Soupe Provençal De Pâtes aux Légumes (French)

Serves 4-6

2 cups (500 ml) organic chicken broth

2 boiled organic potatoes, diced

2 organic carrots, diced

1 tsp. (4,5 g) each fresh thyme leaves and winter savory or 1/2 tsp. (2,25 g) dried

1 each diced organic: zucchini and onion

1/2 pound (250 g) organic green beans, trimmed and cut into 1-inch (2,5 cm) pieces

1 pound (500 g) fresh organic cranberry beans in the pod, shelled or 1 cup (220 g) canned organic butter beans

1/2 cup (90 g) spaghetti broken into 2-inch (5 cm) pieces

2 Tbs. (30 ml) pistou sauce (see bottom)

(langedocian language*)

un /un/ 1. In a large pot, bring the broth and 6 cups (1,5 L) water to a boil over medium-high heat.

dos /dos/ 2. Add the potatoes, carrots, thyme, winter savory, and some black pepper.

tres /th-re-ss/ 3.  Reduce the heat to medium and cook until the carrots are tender about 20 minutes.

quatre /quat-r/ 4.  Add the zucchini, onions, green beans and shelling/butter beans. Cook until the beans are tender, about 15-20 minutes.

cinc /zinc/ 5.  Add the spaghetti and cook al dente, 10-11 minutes.

sièis /seei-s/6. Stir in the pistou.

Pistou

Makes 1/2 cup (8 Tbs.) (120 ml)

3-4 cloves of garlic

pinch of sea salt

1 cup (30 g) basil leaves
1/2 cup (80 ml) olive oil
optional: 

• grated parmesan or diary-fee cheese
• 1 organic tomato

1. Process in a blender, while adding the olive oil until the mixture is thick and green.

2. Refrigerate in an airtight container for up to 5 days.

-modified Soup of the Day

* Langedocian spoken in Provençal-speaking nations: France, Italy, Spain, and Monaco.