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.