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Vegetable soup with basil, garlic and olive oil
Serves 6-8 Starters and mains
Ingredients
- 100g dried beans, such as flageolet, cannellini or haricot, soaked overnight in cold water
- 4tbsp olive oil
- 1 garlic clove, finely chopped
- 21⁄2tsp salt
- 1 onion, chopped
- 1 leek, halved lengthways and finely sliced
- 2 carrots, chopped
- 1 bouquet garni
- 675g courgettes, finely diced
- 450g tomatoes, skinned, seeded and chopped
- 2 medium potatoes, finely diced
- 100g fine green beans, topped, tailed and cut into 3-4 pieces
- 100g frozen peas
- 75g orzo pasta or spaghetti, broken into small lengths
To serve
- green pistou (see recipe, below)
- Italian hard cheese, grated
- extra virgin olive oil
Green pistou
- 50g basil leaves
- 3 fat garlic cloves, peeled
- 1 ripe tomato, skinned and chopped
- 75g Italian hard cheese, grated
- 150ml olive oil
Method
Drain the beans. Heat 2tbsp of the oil in a pan, add the garlic and cook gently for 2-3 minutes. Add the beans and 1.25 litres water, bring to the boil, cover and simmer for 30-60 minutes, or until just tender. Add 1⁄2tsp salt and simmer for another 5 minutes. Set aside.
Heat the remaining oil in a large pan. Add the onion, leek and carrots and cook gently for 5-6 minutes, until softened but not browned. Add the beans, their cooking liquor and the bouquet garni to the pan. Add the courgettes, tomatoes and potatoes and 1.25 litres water. Season with 2tsp of salt and some pepper. Bring to the boil and simmer, uncovered, for 20 minutes.
Add the green beans, peas and pasta to the pan and simmer for another 10 minutes, or until the pasta is cooked.
Remove the pan from the heat, take out the bouquet garni and stir in the pistou. Check the seasoning and serve in warmed bowls, with some extra grated Italian hard cheese and a little jug of extra virgin olive oil to drizzle on top.
Green pistou
MAKES AROUND 275G
Blend the basil, garlic, tomato and cheese together in a food processor. Then, with the machine still running, gradually add the olive oil to make a pesto-like mixture. Season with salt and black pepper.
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