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Pistou soup
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Total Time:
40 minutes
Ingredients:
  • 4 tablespoons olive oil
  • 1 onion
  • 3 cloves of garlic
  • 3 leeks
  • 3 potatoes
  • 3 carrots
  • 1 stick of celery
  • 3 courgettes
  • 2 sprigs of fresh flat-leaf parsley
  • 2 fresh bay leaves
  • 250 g baby green beans
  • 1 x 400 g tin of chopped tomatoes
  • 1 x 400 g tin of cannellini beans
  • 1 x 400 g tin of borlotti beans
  • 70 g small macaroni
  • 5 cloves of garlic
  • 6 sprigs of fresh basil
  • 60 g Parmesan cheese
  • 3 tablespoons extra virgin olive oil
Instructions:
  • Prepare the onion, garlic, and leek by peeling and finely chopping them. Then, chop the potatoes, carrots, celery, courgettes, and roughly chop the parsley. In a large saucepan, heat olive oil over medium heat and sauté the onion, garlic, and leek for 5 minutes. Add the rest of the chopped vegetables, bay leaves, green beans, chopped tomatoes, and drained beans. Cover everything with water, season, and simmer until vegetables are tender. Stir in pasta and continue to simmer until cooked, adjusting consistency with water if needed. For the pistou sauce, combine peeled garlic, basil leaves, sea salt, Parmesan, and extra virgin olive oil in a pestle and mortar. Pound until smooth. Serve soup with a dollop of pistou on top.

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