Soupe au Pistou

Ingredients

• olive oil3 tbsp
• leek1, white and pale green, sliced
• yellow onion1, diced
• carrots2, diced
• waxy potatoes2 medium, diced
• green beans200 g, cut into 2 cm pieces
• courgette1 medium, diced
• ripe tomatoes3, peeled and chopped
• cooked white beans (cannellini or coco)400 g
• small pasta (ditalini or broken spaghetti)100 g
• vegetable stock or water2 L
• fresh basil leaves2 large bunches, for the pistou
• garlic4 cloves, for the pistou
• parmesan or gruyère60 g, finely grated
• extra-virgin olive oil100 ml, for the pistou
• fine sea salt and black pepperto taste

Steps

1. 1

   Warm oil and sweat vegetables.

   Warm the olive oil in a large pot over medium heat. Sweat the leek, onion, and carrots with a pinch of salt until soft but not coloured, about 8 minutes.

2. 2

   Add potatoes, tomatoes, and stock.

   Add the potatoes, tomatoes, and stock. Bring to a simmer and cook 15 minutes, until the potatoes are nearly tender.

3. 3

   Simmer vegetables and pasta.

   Stir in the green beans, courgette, white beans, and pasta. Simmer another 10 to 12 minutes, until the pasta is just cooked and the vegetables are tender.

4. 4

   Make the pistou sauce.

   Meanwhile, pound the garlic with a pinch of salt to a paste in a mortar. Add the basil leaves and pound to a rough green paste, then work in the cheese, then stream in the olive oil to a loose sauce.

5. 5

   Ladle soup and add pistou.

   Ladle the soup into warm bowls and spoon a generous dollop of pistou on top of each. Pass extra pistou and cheese at the table.