S E RV E S 4
A soup for garlic lovers! If haricot beans are unavailable, you can use canned cannellini or flageolet beans instead.
2x435 g (15 oz) cans haricot beans
1 liter (1 3/4 pints) vegetable stock salt and pepper to taste
150 ml (1/4 pint) quality olive oil
4 cloves garlic, thinly sliced
25 g (1 oz) chopped parsley
parsley sprigs to garnish
1 - Drain the haricot beans, rinse well and drain. Put half of them in a large pan with the vegetable stock. Bring to the boil, cover and simmer for 10-15 minutes.
2- Transfer to a food processor or blender and puree until smooth, adding a little water if the soup is too thick. Return to the pan, season and add the remaining whole beans. Reheat.
3 - Heat 4 tablespoons of the olive oil in a separate pan and fry the garlic slices until golden. Add to the soup with the remaining oil and chopped parsley.
4 - Serve garnished with parsley sprigs.
PISTOU VEGETABLE SOUP
Use small pasta stars or shells and cut the vegetables into small chunks to allow them to cook quickly. Red pesto contains sun-dried tomatoes - adding a delicious flavor to this hearty soup.
1 courgette, diced
50 g (2 oz) potato, diced
50 g (2 oz) onion, chopped 1 carrot, diced
230 g (8 oz) can chopped tomatoes salt and pepper to taste
12 liters (2 pints) boiling water (approximately)
50 g (2 oz) French beans, cut into 1 cm (1/2 inch) lengths
50 g (2 oz) frozen petit pois
50 g (2 oz) small pasta shapes
4-6 tablespoons red pesto
freshly grated Parmesan cheese to serve
1- Place the courgette, potato, onion, carrot and tomatoes in a large pan. Add seasoning and enough boiling water to cover generously. Simmer for 20 minutes.
2- Add the French beans, petit pois and pasta. Cook for 10 minutes until the pasta is tender. Check the seasoning.
3-Transfer the soup to individual soup plates, adding a tablespoon of pesto to each. Serve with grated Parmesan cheese.
Last Updated: June 7th, 2011