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Soupe au pistou
Thursday, 14 June 2012 10:40 pm
Soupe au pistou

This is something that I have been meaning to take a crack at for a while but the thought of a soup based entirely on boiled veg just didn't seem that appealing. As it turns out it has a fantastic flavour and can be thought of as French minestrone.


1 onion, diced
2 carrots, diced
1 swede, diced
2 garlic cloves, crushed
2 zucchini, diced
1 baby fennel bulb, diced
1/4 cauliflower, florets
100g green beans, 4cm pieces
1 tomato, diced
100g risoni pasta
1 can cannellini beans
1 bunch basil, blanched for 5 seconds and refreshed in icewater
1 bouquet garni (celery top, parsley stem & thyme)
100ml-150ml olive oil, plus extra for saute
2.5 ltrs water
parmesian cheese
salt & pepper


In a large pot gently saute onions, carrots and swede to soften but not colour, 10 minutes
Add 1 cloved of crushed garlic and bouquet garni and saute 1 minute
Add water, bring to the boil then simmer uncovered for 20 minutes
Meanwhile, to make the pistou, pick basil leaves and process with 1 clove of garlic, a generous pinch of salt and 100ml+ olive oil to thick smooth sauce.
Remove bouquet garni and add zuchini, cauliflower, green beans & tomato. Simmer for 5-6 minutes.
Add the canolinni beans and pasta, increase heat slightly and fast simmer for 10 minutes.
Add salt and pepper
Serve in deep bowls with a dollop of pistou in the centre and a sprinkle of grated parmesian cheese

Notes: I add pepper throughout the cooking process so the flavour is more integrated.
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