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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
SERVES 4-6
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
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