Bean Soup with Pistou #2 recipe
information
This is a light and evocative dish, filled with the tastes, colours and scents of approaching summer. It is extremely therapeutic to make, especially if you make the pistou by hand.
ingredients
125 g dried red haricot beans
125 g dried white haricot beans
1 tbsp olive oil
1 onion, diced
2 sticks of celery, finely chopped
1 leek, finely chopped
2 potatoes, diced
1 carrot, diced
1.5 litres vegetable or chicken stock
sea salt
freshly ground black pepper
4 tomatoes
125 g French green beans, trimmed
1 courgette
4 artichoke hearts
100 g vermicelli
125 g dried white haricot beans
1 tbsp olive oil
1 onion, diced
2 sticks of celery, finely chopped
1 leek, finely chopped
2 potatoes, diced
1 carrot, diced
1.5 litres vegetable or chicken stock
sea salt
freshly ground black pepper
4 tomatoes
125 g French green beans, trimmed
1 courgette
4 artichoke hearts
100 g vermicelli
For the pistou:
6 cloves of garlic, crushed, peeled
and roughly chopped
a generous bunch of basil
75 ml extra-virgin olive oil
sea salt
freshly ground black pepper
and roughly chopped
a generous bunch of basil
75 ml extra-virgin olive oil
sea salt
freshly ground black pepper
method
1. Soak the beans overnight in a saucepan of cold water. The next day, drain them, rinse well and return to the pan. Cover with water, bring to the boil and simmer for 1 hour. Skim off any froth that rises to the top during cooking. Drain and set aside.
2. Then make the pistou. You can make it by hand in a pestle and mortar, or use a small blender. Combine the garlic and basil leaves until they have almost formed a paste. Slowly mix in the olive oil, add the seasoning and place to one side.
3. To make the soup, heat the olive oil in a saucepan and saute the onion, celery, leek, potatoes and carrot over a medium-low heat for 20 minutes without browning them. Add the vegetable stock, haricot beans and seasoning, and simmer for 20 minutes.
4. Meanwhile, score the skin of the tomatoes and plunge them into a pan of boiling water for 10 seconds, then remove and peel away the skin. Cut into quarters, remove the seeds and dice the remaining flesh.
5. Cut the beans into 2.5cm lengths, finely dice the courgette and slice the artichoke hearts into quarters. Add to the simmering soup along with the vermicelli and tomato and cook for 10 more minutes.
6. Serve with a spoonful of the pistou on top of each bowl.
2. Then make the pistou. You can make it by hand in a pestle and mortar, or use a small blender. Combine the garlic and basil leaves until they have almost formed a paste. Slowly mix in the olive oil, add the seasoning and place to one side.
3. To make the soup, heat the olive oil in a saucepan and saute the onion, celery, leek, potatoes and carrot over a medium-low heat for 20 minutes without browning them. Add the vegetable stock, haricot beans and seasoning, and simmer for 20 minutes.
4. Meanwhile, score the skin of the tomatoes and plunge them into a pan of boiling water for 10 seconds, then remove and peel away the skin. Cut into quarters, remove the seeds and dice the remaining flesh.
5. Cut the beans into 2.5cm lengths, finely dice the courgette and slice the artichoke hearts into quarters. Add to the simmering soup along with the vermicelli and tomato and cook for 10 more minutes.
6. Serve with a spoonful of the pistou on top of each bowl.
serving amount
serves 6
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