Soupe au Pistou (Vegetable Soup with Basil Sauce)

Soup

• 2 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 500 g New potatoes
• 2 medium Courgette
• 400 g Canned chopped tomatoes
• 480 g Cannellini beans
• 1.2 liters Vegetable stock

Pistou and to serve

• 40 g Fresh basil
• 60 g Parmesan

1. Warm the olive oil in a large pot over a medium heat. Finely chop 2 garlic cloves and cook for 30 seconds until fragrant, without letting it colour.
2. Halve or quarter the new potatoes so they are bite-sized, then add them to the pot. Pour in the vegetable stock and bring to a gentle simmer.
3. Simmer for 10 minutes, then cut the courgettes into bite-sized pieces and add them. Continue to simmer for 8 minutes, until the potatoes are nearly tender.
4. Stir in the canned chopped tomatoes and the cannellini beans (drained and rinsed). Simmer for 10 to 12 minutes until the vegetables are tender and the broth tastes rounded.
5. Meanwhile, make the pistou: crush the remaining garlic clove with a pinch of salt in a mortar, then pound in the basil leaves. Work in a few spoonfuls of hot soup broth to loosen it, then stir in half the parmesan to make a thick, spoonable sauce.
6. Taste the soup and adjust with a little more salt if needed. Serve the soup hot, passing the pistou and remaining parmesan at the table so everyone can stir in a spoonful to perfume and enrich their bowl.

Made this recipe? Rate it — a comment is optional.