Name: Pistou soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 Tbsp olive oil; 20g butter; 1 large potato; 1 large leek (white part only); 1 can cannellini beans (400g); 200g fresh green beans; 2 courgettes ( zucchini); 500g fresh or frozen broad beans; 150g fresh or frozen peas; 750 ml vegetable stock; For the pistou:; 2 cloves of garlic; 1 large handful of basil leaves; 2 Tbsp toasted pine nuts; 2 Tbsps olive oil; 30g grated Parmesan or pecorino

Pistou soup

6 Apr 2016

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

This recipe is an Italian version of the famous French Soupe au Pistou, which is very similar to Italian minestrone soup. The real French soup is made with summer vegetables only , it has no leek and the coarse pesto (in French, Pistou) is made without pine nuts. So this recipe is not totally authentic but nevertheless very yummy and very easy to make.

Ingredients

1 Tbsp olive oil
20g butter
1 large potato
1 large leek (white part only)
1 can cannellini beans (400g)
200g fresh green beans
2 courgettes ( zucchini)
500g fresh or frozen broad beans
150g fresh or frozen peas
750 ml vegetable stock
For the pistou:
2 cloves of garlic
1 large handful of basil leaves
2 Tbsp toasted pine nuts
2 Tbsps olive oil
30g grated Parmesan or pecorino

Instructions

First make the pesto: chop the garlic and crush together with the pine nuts using a pestle and mortar. Mix in the remaining ingredients, season with salt and pepper. Mix it into a rough paste, then set aside.
Slice the leek, dice the potatoes and zucchini, cut the green beans into 2 cm pieces. Drain the canned beans.
Heat the oil and butter in a saucepan. Soften the leek for 5 minutes, add the potato cubes, pour in vegetable broth, then simmer for 10 minutes. Add the remaining vegetables and cook for another 10 minutes.
Mix 2 Tbsp pesto into the soup and serve, with the remaining pesto on the side.