Soupe au Pistou

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Soupe au pistou is a Provençal vegetable soup brightened at the last moment with basil and garlic. That makes it fragrant, summery and still nourishing.

Serves: 4 people

Preparation time: 11 min

Ingredients

• olive oil – 2 tbsp
• onion, chopped – 1 medium
• leek, sliced – 1 small
• carrot, diced – 1 medium
• celery stalk, diced – 1
• zucchini, diced – 1 medium
• green beans, cut – 1 cup
• white beans, cooked – 1 1/2 cups
• potato, diced – 1 medium
• small pasta – 3 oz
• diced tomatoes – 1 cup
• vegetable stock – 6 cups
• basil leaves – 1 cup
• garlic – 2 cloves
• Parmesan cheese, grated – 1/2 cup
• olive oil, extra – 3 tbsp
• salt – 1 tsp
• black pepper – 1/2 tsp

Method

1. Heat the olive oil in a large pot and cook the onion, leek, carrot and celery for 5 minutes until soft.
2. Add the beans, courgette, tomatoes, potato and stock, then simmer until the vegetables are tender.
3. Stir in the pasta and cook until just done.
4. Blend the basil, garlic, olive oil and cheese into a loose pistou and spoon it into the soup just before serving.
5. Taste, season, and serve warm.