This is an absolutely delicious vegetable soup – sort of like a minestrone topped with pesto, it’s full of veggies and packed with flavour. Pistou is French for pesto, which they make in the same way to Italians, but with a French hard cheese instead of parmesan, and they omit the pine nuts. This isn’t a totally faithful soupe au pistou recipe because we just used shop bought pesto, and made it up a bit with the ingredients, but it’s so so tasty. This is Peter’s recipe, so thanks to him for making it for me and sharing it!
- Two chopped shallots
- One stick celery, finely chopped
- One carrot, finely chopped
- One leek, sliced lengthways and into rounds
- One clove of garlic, finely chopped
- One courgette, cut into 1cm rounds and then quartered
- 400g can of chopped tomatoes or the equivalent in fresh tomatoes
- One cup of stock
- 400g can of your bean of choice – we went for borlotti
- Two cups of macaroni (or any small pasta shape)
- One cup of frozen peas
- Pistou or pesto sauce (fresh or shop bought)
- Fresh basil
Step one: Gently fry the shallots, celery and carrot for around ten minutes or until very soft
Step two: Increase the heat a bit and add the garlic and leek. Fry until they start getting soft.
Step three: Add the courgette and stir for a few minutes before adding around two pints of water, the stock, the tomatoes and the beans.
Step four: Once the water comes to the boil, add the macaroni and cook for the recommended time, throwing in the peas a couple of minutes before it’s finished.
Step five: Plate up with a dollop of pesto on top and basil to garnish. YUM. I had a big bowl of this on its own and Peter had a couple of bread rolls on the side.
A perfect way to warm up this winter.