Soupe au Pistou

Name: Soupe au Pistou
Prep time: 20 min
Total time: 20 min
Ingredients: 6 tablespoons olive oil seasoning to taste; 100 g/4 oz/1 cup Parmesan cheese, freshly grated; 100 g/¼ lb French/snap beans, chopped; 100 g/¼ lb French/snap beans, chopped; 450 g/1 lb tomatoes, peeled; 2 leeks, chopped; 3 garlic cloves, crushed; 20 basil leaves; 65 g/2½ oz/⅔ cup small noodles, uncooked seasoning to taste; bouquet garni; 100 g/4 oz/1½ cups haricot/navy beans, pre-soaked; 2 litres/3½ pints/2 quarts water; 100 g/4 oz/1½ cups haricot/navy beans, pre-soaked; 3 medium courgettes/zucchini, chopped; 3 medium courgettes/zucchini, chopped; 3 medium carrots, diced; 3 medium potatoes, diced

Preparation info

Difficulty
Easy
Ready in
20 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

Similar to minestrone in having pasta and vegetables in it, this soup also has the delicious flavour of pesto. Wholewheat bread is the ideal accompaniment. This recipe makes enough for ten, but it’s so good, you’ll be happy to eat it for a few days. It is a meal in itself.

Ingredients

100 g/4 oz/1½ cups haricot/navy beans, pre-soaked

Soup
Lunch
Vegetarian
Summer

Method

Drain the beans and boil in fresh water for 1 hour. Add the vegetables and bouquet garni and simmer for 45 minutes. Add the noodles and cook for a further 10 minutes. Taste and season. Discard the bouquet garni. Transfer the soup to a large serving dish. Swirl in the pistou sauce. Serve with freshly grated Parmesan.

Pistou sauce Blend the basil and garlic with the oil to a thin p