Pistou soup

PISTOU SOUP

Portions : 8 - Preparation : 10 minutes - Cooking : 30 minutes

Ingredients

The soup

• 1 onion, chopped
• 30 ml (2 tablespoons) olive oil
• 2 garlic cloves, chopped
• 250 ml (1 cup) carrots, cubed
• 1 pinch herbes de Provence
• 500 ml (2 cups) small Grelot potatoes, halved
• 2 tomatoes, diced
• ½ bunch parsley, leaves removed, chopped
• 2 l (8 cups) water
• 500 ml (2 cups) green zucchini, cubed
• 500 ml (2 cups) green beans, quartered
• 250 ml (1 cup) cooked white beans (canned)
• Salt and pepper to taste

Pesto

• ½ bunch basil
• 3 garlic cloves, chopped
• 125 ml (½ cup) grated Parmesan cheese
• 45 ml (3 tablespoons) olive oil
• Salt and pepper to taste

Preparation

1. In a saucepan, sauté the onion in olive oil for 2 minutes.
2. Add the garlic, carrots and herbes de Provence and sauté for a further 2 minutes.
3. Add the potatoes, tomatoes, parsley and water.
4. Simmer for 15 minutes. Add zucchini, green beans and white beans.
5. Simmer for a further 10 minutes. Adjust the seasoning.
6. Meanwhile, using a mortar and pestle or a small food processor, grind the basil, garlic, Parmesan and oil into a pesto. Check the seasoning.
7. Ladle the vegetable soup into each bowl, add a little pesto just before serving, and serve with toasted bread croutons.