SOUPE AU PISTOU
120g Potatoes, Peeled and diced
55g Leeks Finely sliced
70g Carrots Finely sliced
15ml Olive oil
75g Haricot beans, soaked overnight
50g French beans Finely sliced (optional)
840ml Chicken stock (1.5pt)
Salt & Pepper
15ml Vermicelli pasta (or broken spaghetti)
1 Tomato, peeled and chopped
5g Garlic (more if liked)
15g Basil 30ml
Olive oil
Gruyere or Parmesan Cheese
Serves: 2 generous portions
METHOD
Cook potatoes, leeks and carrots slowly in olive oil until softened.
Add haricot beans, stock, salt and pepper.
Simmer until beans are soft (about 1 ½ hrs).
Add pasta, green beans and tomatoes, cook 3-4 mins until pasta just tender.
Crush garlic, then chop basil leaves with garlic to a medium mince, place in a small dish and add olive oil, mix and let stand.
Serve soup with basil mix and grated cheese (optional but very good).
An alternative to pesto is to chiffonade the basil and add the olive oil let stand and spoon into soup.