Delicious Vegetable and Bean Soup With Pistou

This Italian inspired vegetable and bean soup is enhanced by a dressing of the garlic and basil Pistou sauce. This soup should preferably be served hot but can also be served at room temperature if preferred.

Ingredients – for the Soup

  • 400 grams tin of kidney beans
  • 400 grams tin of cannellini beans
  • 150 grams of french green beans
  • 1 medium sized onion
  • 1 medium sized bulb of fennel
  • 2 courgettes
  • 200 grams of new potatoes
  • 2 tomatoes
  • 50 grams of dry spaghetti
  • 150 grams of parmesan cheese
  • 3 tablespoons of extra virgin olive oil
  • large sprig of thyme
  • 2 liters of vegetable stock
  • Sea salt and freshly ground black pepper

Ingredients – for the Pistou Sauce

  • handful of basil leaves
  • 6 cloves of garlic
  • 6 tablespoons of extra virgin olive oil

Method – To make the Soup

Use a large saucepan with a lid. heat the oil in the saucepan on a medium heat.

Peel and finely chop the onions, cut the fennel into quarters and slice thinly, and halve and thinly slice the courgettes. Add the onions, fennel and courgettes to the hot oil and fry off for about 10 minutes to get them browned.

Add the vegetable stock to the saucepan along with the sprig of thyme and bring to the boil. Dice the new potatoes and peel and dice the tomatoes. Add the potatoes and tomatoes to the saucepan. Cover the saucepan with the lid and simmer gently for around 15 minutes.

Drain and rinse the red kidney beans and cannellini beans and add these to the saucepan. Put the lid back on the saucepan and keep simmering for another 15 minutes.

Chop the green beans into inch long pieces and break the spaghetti up into similar length pieces. Add the green beans and spaghetti to the saucepan and cook until the spaghetti is softened, check after 10 minutes.

Take the saucepan off the heat but keep the lid on while you prepare the Pistou sauce.

Method – To make the Pistou Sauce

Always make this sauce just before serving for the best results.

Peel and roughly chop the garlic. Put the garlic and the basil leaves in a small food processor and pulse it to start. Add the oil and blend as normal.

To Serve

Serve the soup in individual bowls. Freshly grate the Parmesan cheese. Add a good sprinkling of the Parmesan cheese and a generous swirl of the pistou sauce to the top of the soup.

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