Vegetable Soup with Pistou


  • 1.75 litres (7 cups) chicken stock
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1 zucchini (courgette), diced
  • 75 g ( oz) small green beans, trimmed and chopped
  • 125 g ( oz) vermicelli, broken into pieces


  • 6 garlic cloves
  • 80 g ( oz) basil leaves
  • 100 g ( oz/1 cup) grated parmesan cheese
  • 200 ml (7 fl oz) olive oil


  1. To make the pistou, put the garlic, basil and parmesan in a food processor and process until finely chopped. With the motor running, slowly add the olive oil, until you have a thick paste. Alternatively pound the ingredients using a mortar and pestle. Cover with plastic wrap and set aside.
  2. Heat the stock in a large saucepan over medium heat, add the celery, carrot and zucchini and cook for 10 minutes.
  3. Add the beans and stir in the vermicelli and cook for a further 10 minutes, or until the vermicelli is cooked. Season and stir through a spoonful of pistou, to taste.