Side / Turkish
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FROM THE PRISCY KITCHENSOMETHING WORTH COOKING
Summer Pistou
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- Ingredients
- 10
- From the kitchen
- France
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Ingredients & measures
Tick off each ingredient as you prepare.
0 of 10 ingredients ready
- Rapeseed Oil1 tbs
- Leek2 finely chopped
- Courgettes1 large
- Vegetable Stock1L
- Cannellini Beans400g
- Green Beans200g
- Tomatoes3 chopped
- Garlic Clove3 chopped
- BasilSmall pack
- Parmesan40g
LET’S MAKE SOMETHING GOOD
Preparation
Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften. Pour in the stock, add three-quarters of the haricot beans with the green beans, half the tomatoes, and simmer for 5-8 mins until the vegetables are tender.
Meanwhile, blitz the remaining beans and tomatoes, the garlic and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan. Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder. Will keep for a couple of days.
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Nutrition estimate
Partial recipe · included ingredients only
The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.
Calculated automatically from 6 of 10 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.
- Calories
- 462 kcal
- Fat
- 26.5 g
- Carbohydrate
- 37.4 g
- Protein
- 24.3 g
Standard USDA sizes assumed for Tomatoes. Exact portions and food assumptions are listed below.
Not included: Leek, Cannellini Beans, Green Beans, Basil.
- Leek: No unambiguous USDA portion weight matches this measure.
- Cannellini Beans: The quantity is known, but no reliable USDA food match is available.
- Green Beans: The quantity is known, but no reliable USDA food match is available.
- Basil: Ranges and descriptive amounts need a gram weight.
Full nutrition label & calculation notes
Nutrition Facts
Estimated subtotal · included ingredients only
6 of 10 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.
Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.
Amount per original recipe
Calories462
| Amount per original recipe | % Daily Value* |
|---|---|
| Total Fat 26.5 g | 34% |
| Saturated Fat 7.6 g | 38% |
| Trans Fat Unavailable | — |
| Cholesterol 27.2 mg | 9% |
| Sodium 3,280.8 mg | 143% |
| Total Carbohydrate 37.4 g | 14% |
| Dietary Fiber 7.8 g | 28% |
| Total Sugars 23.1 g | — |
| Includes Added Sugars Unavailable | — |
| Protein 24.3 g | — |
| Vitamin D 0.2 µg | 1% |
| Calcium 606.5 mg | 47% |
| Iron 3.2 mg | 18% |
| Potassium 1,967.9 mg | 42% |
Nutrient data notes
A nutrient amount is unavailable when any included ingredient lacks that source value.
- Trans Fat: USDA data missing for Parmesan.
- Includes Added Sugars: USDA data missing for Rapeseed Oil, Courgettes, Vegetable Stock, Tomatoes, Garlic Clove, Parmesan.
* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.
— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.
Daily Value reference: FDA ↗Ingredients used in this estimate
- Rapeseed Oil · 1 tbs
14 g edible ingredient. USDA portion: 1 tbsp = 14 g.
Estimate uses USDA Oil, canola. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Leek · 2 finely chopped
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Leeks, (bulb and lower leaf-portion), raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Courgettes · 1 large
323 g edible ingredient. USDA portion: 1 large = 323 g.
Estimate uses USDA Squash, summer, zucchini, includes skin, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Vegetable Stock · 1L
934.112 g edible ingredient. Converted with US volume units from USDA 1 cup = 221 g.
Vegetable stock is estimated as ready-to-serve broth. Sodium varies by brand and concentration. USDA source ↗
- Cannellini Beans · 400g
Excluded: The quantity is known, but no reliable USDA food match is available.
- Green Beans · 200g
Excluded: The quantity is known, but no reliable USDA food match is available.
- Tomatoes · 3 chopped
369 g edible ingredient. Standard size assumed: 3 × USDA medium whole (2-3/5" dia); 1 portion = 123 g.
Estimate uses USDA Tomatoes, red, ripe, raw, year round average. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Garlic Clove · 3 chopped
9 g edible ingredient. 3 × USDA clove; 1 portion = 3 g.
Raw peeled garlic. A bare count is not assumed to mean cloves. USDA source ↗
- Basil · Small pack
Excluded: Ranges and descriptive amounts need a gram weight.
Estimate uses USDA Basil, fresh. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Parmesan · 40g
40 g edible ingredient. Converted from 40g using a mass unit.
Estimate uses USDA Cheese, parmesan, hard. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.
Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.
Source: USDA FoodData Central. Data retrieved . These are automatically calculated estimates, not a laboratory analysis.
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