2 tbsp (25 g) 1 oz butter
2 onions, chopped
4 tomatoes, skinned and sliced
900 ml (1 1/2) pints stock or water
4 potatoes, peeled and quartered
4 oz (100 g) green beans, sliced
salt
pepper
2 onions, chopped
4 tomatoes, skinned and sliced
900 ml (1 1/2) pints stock or water
4 potatoes, peeled and quartered
4 oz (100 g) green beans, sliced
salt
pepper
for the pistou
4 basil leaves
3 garlic cloves
1 tablespoon olive oil
1 tablespoon grated Parmesan cheese
3 garlic cloves
1 tablespoon olive oil
1 tablespoon grated Parmesan cheese
method
1. Melt the butter in a saucepan and fry the onions until softened.
2. Add the tomatoes, stock or water, potatoes, beans, salt and pepper and bring to the boil.
3. Cover and simmer for 40 minutes.
4. Meanwhile, for the pistou, crush the basil and garlic with the oil in a mortar and pestle.
5. Pound in the cheese.
6. Add the pistou to the soup just before serving.
2. Add the tomatoes, stock or water, potatoes, beans, salt and pepper and bring to the boil.
3. Cover and simmer for 40 minutes.
4. Meanwhile, for the pistou, crush the basil and garlic with the oil in a mortar and pestle.
5. Pound in the cheese.
6. Add the pistou to the soup just before serving.
serving amount
serves 6 - 8
rate this recipe
9.5
out of 10
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