Pitsou Soup
The French and Italians fight over who is responsible for this recipe: the name ‘pistou’ is very similar to the Italian word ‘pesto’ but the French Provencal word ‘pistou’ means a paste...
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Cooking tools:
- Blender
- Pot
- Based saucepan
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
- Serving bowl
Ingredients
- 50ml of olive oil
- 1/2 tsp of salt
- 1 white onion, diced
- 2 sticks of celery, diced
- 800g of vegetable stock
- 100g of pasta, gnocchetti
- 1 courgette, diced
- 200g of cherry tomatoes, cut in half
- 1 large handful of kale
- 200g of frozen peas
- 1 tin of borlotti beans
- 200g of basil
- 200g of spinach
- 3 cloves of garlic
- 100ml of olive oil
- 100g of pecorino
- 25g of pine nuts, toasted
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