Naturopath and mumma Jess Hoskin’s Pistou Soup is perfect for using up all the odds and ends in the bottom of the fridge! Plus, it packs a serious nutritional punch, is family friendly and DELICIOUS!
INGREDIENTS
2 medium onions, chopped
2 cloves garlic, quartered lengthways
2 carrots, diced
2 zucchini diced
2 cans of cannellini beans
2 medium potatoes, diced
salt and pepper
500ml GOOD BONES Chicken Broth
500ml filltered or spring water
1 small bunch of thyme
1 small bunch of parsley
1 jar of GOOD SUGO Napoli Sauce
2 cups of sugar snap peas
PISTOU
4 garlic cloves
1 cup basil leaves
1 cup kale chopped
4 tablespoons olive oil
Parmesan
METHOD
Put the onion, garlic, carrot, zucchini, cannellini beals and potato, into a large pot.
Pour in 500ml chicken broth, 500ml water, 2 tsp of salt and black pepper. Bbring to abol then simmer gently for around 30-40 minutes, until the vegetables are very tender.
Meanwhile, make the pistou purée. Put the basil, kale, cloves of garlic, olive oil into a food processor or blender and whiz to purée.
Add in the sugar snap peas then stir in the pistou purée and serve!
