Pistou soup is a summer vegetable soup from southern France. It also tastes good in the winter. I love this soup because it is so hearty and good.
Ingredients (serves 4)
2 tbs olive oil
1 leek, white part only, finely chopped
1 carrot, peeled, cut into 1cm cubes
1 large potato, peeled, cut into 1cm cubes
2 cups (500ml) good-quality chicken or vegetable stock
1 tomato, peeled, seeds removed, cut into 1cm cubes
420g can four-bean mix, drained, rinsed*
50g thin French or thin green beans, ends trimmed, cut into 2cm lengths
1 large zucchini, chopped
4 tbs (1/3 cup) good-quality basil pesto
Chargrilled bread or baguette, to serve
Method
Heat oil in a large saucepan, add leek and sweat over low heat for 1-2 minutes. Add the carrot and potato and cook, stirring, for a further minute.
Add stock and 1 cup water and bring to the boil. Reduce heat, simmer for 5 minutes, then add tomato, four-bean mix, French or green beans and zucchini. Season with salt and pepper.
Cook for a further 2 minutes, stir in half the pesto, then ladle into serving bowls.
Add a dollop of remaining pesto. Serve with bread.
* I didn't have mixed beans so I just used a can of butterbeans, and that worked fine.
From: Taste.com.au
http://www.taste.com.au/recipes/5266/pistou+soup
Ingredients (serves 4)
2 tbs olive oil
1 leek, white part only, finely chopped
1 carrot, peeled, cut into 1cm cubes
1 large potato, peeled, cut into 1cm cubes
2 cups (500ml) good-quality chicken or vegetable stock
1 tomato, peeled, seeds removed, cut into 1cm cubes
420g can four-bean mix, drained, rinsed*
50g thin French or thin green beans, ends trimmed, cut into 2cm lengths
1 large zucchini, chopped
4 tbs (1/3 cup) good-quality basil pesto
Chargrilled bread or baguette, to serve
Method
Heat oil in a large saucepan, add leek and sweat over low heat for 1-2 minutes. Add the carrot and potato and cook, stirring, for a further minute.
Add stock and 1 cup water and bring to the boil. Reduce heat, simmer for 5 minutes, then add tomato, four-bean mix, French or green beans and zucchini. Season with salt and pepper.
Cook for a further 2 minutes, stir in half the pesto, then ladle into serving bowls.
Add a dollop of remaining pesto. Serve with bread.
* I didn't have mixed beans so I just used a can of butterbeans, and that worked fine.
From: Taste.com.au
http://www.taste.com.au/recipes/5266/pistou+soup