75 ml (2 1/2 fl oz) 1/3 cup olive oil
1 onion, chopped
1 small potato, diced
2 carrots, sliced
2 sticks celery, finely sliced
bouquet garni
185 g (6 oz) french bean (green bean)s, cut into short lengths
2 small courgettes (zucchini), sliced
30 g (1 oz) broken spaghetti or pasta shapes
salt and pepper
1 onion, chopped
1 small potato, diced
2 carrots, sliced
2 sticks celery, finely sliced
bouquet garni
185 g (6 oz) french bean (green bean)s, cut into short lengths
2 small courgettes (zucchini), sliced
30 g (1 oz) broken spaghetti or pasta shapes
salt and pepper
for the pistou
3 cloves garlic
4 tablespoons choppped fresh basil
60 g (2 oz) 1/2 cup freshly grated Parmesan cheese
2 tomatoes, skinned, seeded and chopped
4 tablespoons choppped fresh basil
60 g (2 oz) 1/2 cup freshly grated Parmesan cheese
2 tomatoes, skinned, seeded and chopped
method
1. Heat 3 teaspoons oil in a large saucepan, add onion and cook until just beginning to colour.
2. Pour in 1.2 litres (2 pints) 5 cups water and bring to the boil.
3. Add potato, carrots, celery and bouquet garni, and simmer for 10 minutes.
4. Add beans, courgettes (zucchini) and pasta and simmer, uncovered, for 10 - 15 minutes, until tender.
5. Meanwhile, pound garlic and basil with a little salt in a mortar with a pestle.
6. Gradually add cheese until it becomes a stiff paste, then add about one-third of the tomatoes.
7. Continue to alternate the cheese and tomatoes, then slowly work in remaining olive oil to make a thick sauce.
8. Remove and discard bouquet garni from soup.
9. Season if necessary, then serve with pistou handed separately for each person to add to their bowl of soup, as desired.
2. Pour in 1.2 litres (2 pints) 5 cups water and bring to the boil.
3. Add potato, carrots, celery and bouquet garni, and simmer for 10 minutes.
4. Add beans, courgettes (zucchini) and pasta and simmer, uncovered, for 10 - 15 minutes, until tender.
5. Meanwhile, pound garlic and basil with a little salt in a mortar with a pestle.
6. Gradually add cheese until it becomes a stiff paste, then add about one-third of the tomatoes.
7. Continue to alternate the cheese and tomatoes, then slowly work in remaining olive oil to make a thick sauce.
8. Remove and discard bouquet garni from soup.
9. Season if necessary, then serve with pistou handed separately for each person to add to their bowl of soup, as desired.
serving amount
serves 4-6.
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