Soups Recipes - Soupe au Pistou

Ingredients

• 1 large onion, chopped

• 90 ml/6 tbsp olive oil

• 400 g/14 oz/1 large can chopped tomatoes

• 450 g/1lb French (green) beans, cut into short lengths

• 2 courgettes (zucchini), finely diced

• 2 potatoes, finely diced

• 900 ml/3 3/4 cups vegetable stock

• Salt and freshly ground black pepper

• 430 g/15 1.2 oz/1large can haricot (navy) beans, drained

• 45 ml/3 tbsp vermicelli, broken into small pieces

• 3 garlic cloves, chopped

• 75 g/3 oz/3/4 cup grated Parmesan cheese

• 12 large basil leaves

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Method:

1. Fry (sauté) the onion in 45 ml/3 tbsp of the oil in a large saucepan for 3 minutes until softened but not browned.

2. Add the tomatoes, bring to the boil and simmer for 5 minutes. Add the prepared vegetables, stock and a little salt and pepper.

3. Bring to the boil again and simmer for 10 minutes. Add the beans and vermicelli and simmer for a further 10 minutes.

4. Meanwhile, make the pistou. Puree the garlic, Parmesan cheese and basil in a blender or processor. Scrape down the sides then add the oil in a thin stream with the machine running all the time until the mixture forms a glistening paste.

5. Alternatively, pound in a pestle and mortar, then stir in the oil a drop at a time. Just before serving the soup, stir in the pistou.