Soupe au Pistou

Name: Soupe au Pistou (Vegetable Soup with Basil and Garlic)
Yield: Serves 8
Cuisine: France
Ingredients: 1 lb (500 g) broad beans, shelled; 1 lb (500 g) green beans, topped and tailed, and cut in half; 2 branches basil, chopped; 1½ lb (750 g) tomatoes, peeled, de-seeded and chopped; Gruyère and/or Parmesan cheese, grated; 2 handfuls vermicelli; Gruyère and/or Parmesan cheese, grated; 5 cloves garlic, chopped; 3 potatoes, peeled and chopped; 1 lb (500 g) courgettes, peeled arid chopped; 1 lb (500 g) fresh red haricot beans, shelled, or 1 lb (500 g) dried haricot beans, soaked overnight (if you can’t get fresh ones); 1 lb (500 g) fresh red haricot beans, shelled, or 1 lb (500 g) dried haricot beans, soaked overnight (if you can’t get fresh ones); Salt and pepper; 1 lb (500 g) fresh white haricot beans, shelled; 2 tablespoons olive oil; Salt and pepper

Vegetable Soup with Basil and Garlic

Preparation info

Serves
8

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

5 cloves garlic, chopped
2 tablespoons olive oil
Salt and pepper

Europe
France
Mediterranean
Provence
Vegetarian
Soup

Method

Fry 2 cloves garlic in 2 tablespoons olive oil. Add the tomatoes and 3½ pints (