Pistou soup

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.

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Prep Time 10

Cook Time 25

Resting Time 4

Total Time 35

Servings: 4 people

Cuisine: French, Italian

Calories: 1234

Ingredients Method

Ingredients

1 Tbsp olive oil
20 g butter
1 large potato
1 large leek white part only
1 can cannellini beans 400g
200 g fresh green beans
2 courgettes zucchini
500 g fresh or frozen broad beans
150 g 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
30 g grated Parmesan or pecorino

Method

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.