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- Easy Soupe Au Pistou…
Ingredients
- 1 onion, finely chopped
- 100ml olive oil, for the pistou, plus 1 tbsp for the soup
- 1 leek, finely chopped
- 500g courgettes, finely chopped
- 6 garlic cloves, 4 crushed, for the soup, 2 for the pistou
- 2 carrots, finely chopped
- 2 bay leaves
- 2 tbsp thyme
- 2 large vine tomatoes, skinned and chopped
- 1.2 litres vegetable stock
- 75g dried orzo
- 150g fine green beans, roughly chopped
- 400g cannellini beans
- 50g kale
- 100g frozen peas
- 50g basil leaves, for the pistou
- 70g grated Parmesan, for the pistou
Method
Step 1
Heat the oil in a large pan over a low-medium heat. Add the onion and cook gently stirring occasionally for 8-10 minutes, until soft.
Step 2
Add the leek, courgette, garlic and carrots and cook for a further 5 minutes, until softened.
Step 3
Add the bay leaves, thyme and tomatoes and pour over the stock. Bring up to a simmer and cook for 10 minutes, until the vegetables are tender.
Step 4
Add the pasta and simmer for a further 8 minutes, followed by the green beans, cannelini beans, kale and frozen peas and simmer for 3-4 minutes. Season to taste.
Step 5
To make the pistou: whizz all the ingredients in a blender until smooth. Season. Spoon the pistou over the soup to taste.
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