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Soupe Au Pistou

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David Lebovitz
Related tags
soups low carb vegetarian lunch
Nutrition per serving    (USDA % daily values)
CAL
367
FAT
75%
CHOL
6%
SOD
67%

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Ingredients for 5 servings

1 cup (200g) dried beans

2 bay leaves

3 tablespoons olive oil

2 medium onions, peeled and diced, or 4 leeks, cleaned and sliced

2 teaspoons chopped fresh thyme

2 medium carrots (6 ounces, 170g) carrots, peeled and diced

2 medium zucchini (1 pound, 450g) diced

1/2 pound (260g) green beans, tips removed and cut crosswise into quarters

6 cloves of garlic, peeled and minced or thinly sliced

1 tablespoon sea salt, and freshly ground pepper, to taste

1 cup (250g) fresh or frozen peas

1 cup (100g) dried pasta; any small variety will do, such as orzo, vermicelli, elbows, or shells

1 large clove of garlic, peeled

pinch of salt

2 cups (40g) packed fresh basil leaves

1/4 cup (60ml) olive oil

1 small tomato; peeled, seeded, and diced

1 1/2 ounces (45g) parmesan cheese, grated

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