SOUPE AU PISTOU

COOKING TIME:

About 30 minutes

SERVINGS:

4 servings

INGREDIENTS:

FOR THE PISTOU

2 garlic cloves

1 bunch fresh basil

3 tablespoons olive oil

175g grated Parmesan

FOR THE SOUP

6 ripe tomatoes

1 carrot, diced

1 zucchini, diced

1 sprig fresh thyme

2 bay leaves

1L vegetable stock or water

100g frozen green beans

400g can cannellini beans, drained and rinsed

INSTRUCTIONS:

MAKE THE PISTOU

Crush the garlic in a mortar and pestle.

Add the basil leaves and pound to a paste.

Gradually work in the olive oil.

Stir in the grated Parmesan and set aside.

PREPARE THE VEGETABLES

Slice the tomatoes.

Dice the carrot and courgette.

MAKE THE SOUP

Heat a little oil in a large saucepan with the thyme and bay leaves.

Add the vegetable stock or water and bring to a simmer.

Add the tomatoes and carrot.

Simmer for about 10 minutes.

ADD THE REMAINING VEGETABLES

Add the zucchini, green beans, and cannellini beans.

Cook until the vegetables are tender, about 10 minutes more.

SERVE

Spoon a good dollop of pistou into each bowl.

Ladle the soup over the pistou and stir to combine.

Add small pasta shapes to the soup for the last 5 minutes of cooking to turn it into a complete meal.