Soupe Au Pistou From Nice

1. Place vegetable stock in a large saucepan, add zucchini through tomatoes and season with salt and pepper.

2. Bring to a boil, cover, lower heat and simmer 20 minutes.

3. Add green beans through pasta and cook about 10 minutes longer until pasta is tender.

4. Adjust seasonings if necessary.

5. Whisk together pesto and sundried tomato paste.

6. Ladle soup into 4 bowls and stir a spoonful of the pesto mixture into each.

7. Pass around grated Parmesan to be sprinkled on soup, if desired.

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Nutrient	Quantity
Total fats	3.1247 g
Protein	17.006 g
Carbohydrates	77.6293 g
Energy	371.4599 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2287 g
Water	1838.2425 g
Aspartic acid	1.6879 g
Calcium, Ca	226.9138 mg
Lutein + zeaxanthin	6292.5476 g
Fiber, total dietary	18.9822 g
Fatty acids, total saturated 22:0	0.0059 g
Carotene, beta	13713.6135 g
Niacin	6.2282 mg
Vitamin A, RAE	1369.9481 g
Arginine	0.8984 g
Riboflavin	0.6743 mg
Tocopherol, beta	0.0351 mg
Fatty acids, total polyunsaturated 15:0	0.013 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1196 g
Glutamic acid	3.1394 g
Sodium, Na	3647.0444 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0087 g
Total lipid (fat)	3.1247 g
Manganese, Mn	1.6125 mg
Fructose	7.5395 g
Proline	0.5982 g
Fatty acids, total saturated 16:0	0.4741 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.103 g
Sucrose	11.3472 g
Choline, total	100.321 mg
Sugars, total	39.758 g
Serine	0.5839 g
Fatty acids, total saturated 10:0	0.0646 g
Fatty acids, total saturated 18:0	0.1606 g
Vitamin B-6	1.4236 mg
Selenium, Se	4.2275 g
Ash	13.9046 g
Fatty acids, total saturated 18:1 undifferentiated	0.2398 g
Pantothenic acid	2.3975 mg
Phenylalanine	0.5302 g
Copper, Cu	0.6608 mg
Betaine	0.9604 mg
Thiamin	0.7402 mg
Methionine	0.188 g
Iron, Fe	5.8428 mg
Carbohydrate, by difference	77.6293 g
Phosphorus, P	379.6682 mg
Folate, total	202.8932 g
Tocopherol, gamma	0.2681 mg
Lycopene	5826.4111 g
Alanine	0.7244 g
Valine	0.6251 g
Fatty acids, total saturated 18:2 undifferentiated	0.7761 g
Glycine	0.5567 g
Carotene, alpha	5425.7572 g
Glucose (dextrose)	7.9851 g
Fatty acids, total saturated 14:0	0.0241 g
Zinc, Zn	2.9832 mg
Isoleucine	0.5685 g
Maltose	0.035 g
Fatty acids, total saturated 12:0	0.0059 g
Fatty acids, total polyunsaturated	1.0048 g
Fatty acids, total saturated 14:1	0.0039 g
Leucine	0.8528 g
Tocotrienol, alpha	0.0351 mg
Vitamin A, IU	27374.6796 IU
Folate, DFE	202.8932 g
Tryptophan	0.1298 g
Vitamin C, total ascorbic acid	100.2352 mg
Phytosterols	23.6372 mg
Fatty acids, total polyunsaturated 16:1 c	0.0039 g
Galactose	0.1225 g
Fatty acids, total polyunsaturated 18:1 c	0.0689 g
Fatty acids, total saturated 20:0	0.002 g
Starch	5.8054 g
Tyrosine	0.3674 g
Vitamin K (phylloquinone)	105.6867 g
Fatty acids, total saturated	0.7612 g
Histidine	0.2963 g
Fatty acids, total monounsaturated	0.2535 g
Threonine	0.704 g
Folate, food	202.8932 g
Fatty acids, total polyunsaturated 17:0	0.0039 g
Fatty acids, total polyunsaturated 24:0	0.0059 g
Vitamin E (alpha-tocopherol)	2.8878 mg
Magnesium, Mg	148.1127 mg
Lysine	0.7933 g
Potassium, K	2393.1903 mg
Cystine	0.1816 g
Fluoride, F	18.7339 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	1	52.48	12.2624	0.3072
Potato	1	0	0	0
Pesto sauce	4 tablespoons	0	0	0
Pasta	0.5 cup	0	0	0
Parmesan cheese	0	0	0	0
Tomato	1 can	40.2099	8.6898	0.4468
Zucchini	1	33.32	6.0956	0.6272
Vegetable stock	5 cups	55.25	10.2765	0.7735
shallot	1	115.2	26.88	0.16
salt pepper	0	0	0	0
green bean	0.5 cup	15.5	3.485	0.11
baby pea	0.5 cup	59.5	9.94	0.7
sun tomato paste	1 tablespoon	0	0	0