Easy and fast pistou soup

Ingredients

For 6 servings

• •250 g 250 g Rose bean
• •250 g 250 g White beans
• •250 g 250 g Canned red bean(s)
• •1 1 Courgette(s)
• •2 2 Carrots
• •6 6 Potato(s)
• •3 3 Tomato(s)
• •8 8 cloves Garlic
• •1 1 Onion(s)
• •250 g 250 g Shellfish
• •10 10 Basilica Branches
• •150 ml 150 ml Olive oil
• •30 g 30 g Parmesan

Method

1. 1.Soup preparation
2. 2.Peel the potatoes and carrots and slice them into cubes, then cut the zucchini into big dice and put them in a pot or a casserole. Add 2 tablespoons of olive oil and 1 branch of basil, salt and pepper, fill with water up to a third of the pot, bring to a boil, then cover and simmer 20 min.
3. 3.Preparation of ingredients
4. 4.Meanwhile, peel green beans, peel tomatoes, garlic cloves, onions and mince finely. In a skillet over medium heat, sauté tomatoes and onions for 5 min, with 2 tablespoons of olive oil, salt and pepper.
5. 5.Addition of ingredients
6. 6.After 15 minutes of cooking the potatoes, add the red beans, the white beans, the beans and the pasta, and continue cooking with cover and light simmer for 10 min.
7. 7.Mixing
8. 8.To prepare the "pommade", pick up 2 nice tablespoons of potato dice in the casserole using a scum and put them in the bowl of a blender robot. Then add the onions and tomatoes, garlic pods, all the basil, olive oil, and salt and pepper, then mix to get a thick pistou (possibly add some olive oil if necessary).
9. 9.Mixing and finishing
10. 10.Mix this ointment in the soup broth, and serve your hot pistou soup, possibly sprinkled with a little Parmesan.