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Ingredients
- For the soup
- 150g green beans
- 2 medium courgettes, diced
- 100g potatoes, washed and diced
- 150g spring onions or fresh onion
- 150g carrots
- 150g celery
- salt and pepper
- 2 tomatoes, chopped
- 4 large leaves basil, chopped
- 100g Orzo pasta
- 150g cooked haricot or flageolet beans
- For the Pistou sauce
- Big bunch basil leaves
- 3 large cloves garlic
- 75g grated Parmesan
- Olive oil
- Salt and pepper
1. First, make the soup by putting all the vegetables, the basil and seasoning into a saucepan along with enough boiling water to cover them generously. Simmer for 30 minutes.
2. Add the pasta and the beans and cook until the pasta is just soft.
3. In the meantime make the pistou. In a blender, add the basil, garlic and Parmesan. Blend it for a minute and then add enough oil until you have a dropping consistency. Season with salt and pepper and allow to stand for 15 minutes for the flavour to develop.
4. The pistou can added into the soup just before serving or served separate for people to help themselves. Serve with some extra cheese on the side.
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