Tomato, turai, onions and vermicelli in a fragrant, herb broth. This soup is based on pistou, the classic French soup from Provence, a cousin of the minestrone, its Italian counterpart. French bread is the traditional accompaniment.
For a more substantial soup, or to increase the protein content for a vegetarian meal, stir in about 400 g beans, soaked overnight and boiled. Add an extra 150 ml stock and increase the pesto in each serving to 2 tsp. * Use quick-cook macaroni instead of vermicelli.
Tomatoes contain lycopene, a carotenoid compound that acts as an antioxidant. Recent studies suggest that lycopene may help to protect against bladder and pancreatic cancers. * All cheeses are a good source of calcium, and they contain vitamins A and D. Vitamin D is fat-soluble, so the more fat in the cheese, the more vitamin D it provides. Parmesan is a high-fat cheese, so adding the optional spoonful to your bowl of soup will increase the fat content, but will also increase the calcium and vitamins.
B1, B6, E, niacin * calcium * C, folate, iron