White bean soup with pistou

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Oil
1 Onion; finely chopped
1 Clove garlic; finely chopped
2 mediums Size tomatoes; skinned and
; deseeded
1 medium Carrot; cut into fine dice
1 medium Parsnip; cut into fine dice
1 medium Potato; cut into fine dice
1 Stick celery; cut into fine dice
1 Leek; cut into rings,
; then into 4
2 Vegetable stock cubes made up with 1.25; (2 1/4 pints) of
; litres, water
1 420 gram can white haricot beans
1 tablespoon Fresh thyme; finely chopped
1 tablespoon Fresh coriander; finely chopped
½ 15 g pack fresh basil; finely chopped
3 Cloves garlic; finely chopped
2 tablespoons Olive oil
50 grams Parmesan; freshly grated
; (2oz)

Directions

FOR THE SOUP

FOR THE PISTOU

For the soup:Heat the oil in a large saucepan, add the onion and garlic and cook until softened.

Add the other fresh vegetables and allow them to cook gently for 3-4 minutes.

Add the vegetable stock, and cook for 30 minutes. Add the white beans and herbs 10 minutes before the end.

For the pistou:Mix together the basil, garlic, olive oil and parmesan.

Place this mixture into the base of the soup tureen, or a little in the base of each soup bowl and pour the soup over the top.

Notes Garnish with crispy pancetta.

Converted by MC_Buster.

NOTES : This substantial soup boasts a variety of fresh vegetables.

Converted by MM_Buster v2.0l.

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