Weeknight
Soupe au pistou
The Provencal cousin of minestrone — vegetables, white beans and small pasta, with a spoon of basil pistou stirred through at the table.
From The Food of France by Maria Villegas and Sarah Randell. Homely and comforting — though if I am honest, I still prefer minestrone.
Method
- 01
Sweat the onion, carrot and celery in the olive oil for 10 minutes until soft and sweet.
- 02
Add the potatoes, tomatoes and stock. Simmer for 15 minutes.
- 03
Add the courgettes, green beans and cannellini beans and simmer for 10 minutes.
- 04
Stir in the pasta and cook until just tender. Season generously.
- 05
Pound the basil, garlic and parmesan to a paste in a mortar, then work in the olive oil to a loose pistou.
- 06
Ladle the soup into bowls and spoon the pistou over at the table — never into the pot, or you lose the perfume.
Keep cooking
