Pistachio soup

Ingredients for 6 servings:

• 300 g green beans, cut into 1 – 2 cm pieces
• 300 g carrot(s), cut into small cubes with 1 – 2 cm edge length
• 300 g zucchini, cut into 1 – 2 cm pieces
• 2 large onions, peeled and cut into small pieces
• 1 gr. can/n tomatoes, chopped
• 2 small cans of kidney beans
• 4 garlic cloves
• 3 tbsp olive oil, good
• 250 g pasta, small
• 1 bunch basil (large bunch)
• 2 ½ liters vegetable broth
• salt and pepper
• nutmeg
• Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

French vegetable soup with basil

First of all: I assume that the vegetables were washed and cleaned before chopping. Cook the green beans, carrots, zucchini, and onion in the vegetable broth until al dente. This takes about 10 minutes. Add the tomatoes and kidney beans to the cooked vegetables. Meanwhile, cook the pasta separately according to the package instructions. Add the cooked pasta to the soup. Season with pepper, salt, and nutmeg. Finely dice the garlic cloves, chop the basil, and put both in a mortar and pestle with the olive oil. Crush and grind well, then stir into the soup. Serve freshly grated Parmesan cheese with the soup. Note on the vegetable broth: I use instant broth, i.e., stock cubes added to boiling water, according to the instructions on the package. If you have homemade fresh vegetable broth, you can of course use that!