Pistou Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 23
- Serves:
-
6
ingredients
-
For a Classic Pistou
- 1 bunch basil
- 3 garlic cloves
- 44.37-59.16 ml 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 small red chili pepper, seeds removed
- 73.94 ml sunflower oil
-
For the Soup
- 44.37 ml olive oil
- 2 onions, diced
- 4 garlic cloves, crushed to a paste
- 1 sprig thyme
- 2 bay leaves
- 59.16 ml tomato paste
- 2 carrots, diced
- 2 zucchini, diced
- 198.44 g green beans, quartered
- 1892.0 ml boiling water
- 157.80 ml dry pasta (a small variety like orzo)
- 396.89 g white beans, drained and rinsed (e.g. cannellini)
- 295.73 ml fresh peas or 295.73 ml frozen peas
- 14.79 ml salt
- 0.25 ml sugar
- fresh ground black pepper
directions
- 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.
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