Soupe au Pistou (Provençal Vegetable Soup with Basil and Garlic)
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Ingredients
- 2 courgettes, diced
- 2 carrots, diced
- 2 waxy potatoes, diced
- 150 g fine green beans, trimmed
- 400 g tinned cannellini beans, drained
- 400 g tinned chopped tomatoes
- 900 ml vegetable stock
- 4 garlic cloves
- 30 g fresh basil leaves
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 371 kcal
- Protein
- 13.3 g
- Carbohydrate
- 39.7 g
- of which sugars
- 9.9 g
- Fat
- 15.1 g
- of which saturates
- 2.3 g
- Fibre
- 11.3 g
- Salt
- 2.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the courgettes, carrots, potatoes, green beans, cannellini beans, tinned tomatoes and vegetable stock into a large pot.
- 2
Bring to the boil, then reduce the heat and simmer for 25 minutes until all the vegetables are tender.
- 3
Meanwhile, make the pistou: crush the garlic cloves with the basil leaves and a pinch of salt, then work in the olive oil a little at a time until you have a thick, bright green paste.
- 4
Taste the soup and season well with black pepper.
- 5
Ladle the soup into bowls and swirl a generous spoonful of the pistou through each one just before serving.
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