Prep 20 mins
Cook 1 hr
From The Little Paris Kitchen. Choose either the classis or Vietnamese version of the pistou.
For a Classic Pistou
- 1 bunch basil
- 3 garlic cloves
- 3 -4 tablespoons extra virgin olive oil
For the Vietnamese Pistou
- 1 bunch of vietnamese basil or 1 bunch Thai basil, chopped
- 1 stalk lemongrass, roughly chopped
- 1⁄2 small red chili pepper, seeds removed
- 5 tablespoons sunflower oil
For the Soup
- 3 tablespoons olive oil
- 2 onions, diced
- 4 garlic cloves, crushed to a paste
- 1 sprig thyme
- 2 bay leaves
- 4 tablespoons tomato paste
- 2 carrots, diced
- 2 zucchini, diced
- 7 ounces green beans, quartered
- 2 quarts boiling water
- 2⁄3 cup dry pasta (a small variety like orzo)
- 14 ounces white beans, drained and rinsed (e.g. cannellini)
- 1 1⁄4 cups fresh peas or 1 1⁄4 cups frozen peas
- 1 tablespoon salt
- 1 pinch sugar
- fresh ground black pepper
- For the pistou, crush the ingredients to a smooth paste in a pestle and mortar (or use a food processor).
- For the soup, heat the olive oil in a large pot. Add the onions and garlic and cook gently, stirring occasionally, until soft and translucent.
- Add the thyme, bay leaves, tomato puree, carrots and zucchini, then cook for 15-20 minutes or until the vegetables are al dente (tender but still a little crunchy).
- Add the green beans with the boiling water and bring to a boil, then add the pasta. Cook for 10 minutes or until the pasta is al dente.
- Add the white beans and peas. Remove the sprig of thyme and the bay leaves, then add the salt, sugar and pepper to taste.
- Serve immediately in bowls, with a dollop of Vietnamese pistou on top of the soup.