Tasty, warming and full of goodness, this French recipe from chef and food writer Rick Stein’s latest book will see your family through the cold months…
AUTUMNAL VEGETABLE SOUP WITH BASIL, GARLIC & OLIVE OIL
SOUPE AU PISTOU
SERVES 6–8
Ingredients
100g dried beans, such as flageolet, cannellini or haricots, soaked overnight in cold water
4 tbsp olive oil
1 garlic clove, finely chopped
1 onion, chopped
1 leek, halved lengthways and finely sliced
2 carrots, chopped
1 bouquet garni (bay leaf, thyme sprigs and parsley stalks)
675g courgettes, cut into small dice
450g tomatoes, skinned, seeded and chopped
2 medium potatoes, cut into small dice
100g fine green beans, topped, tailed and cut into 3–4 pieces
100g frozen peas
75g orzo or spaghetti, broken into small lengths
Salt and black pepper
To serve:
Green pistou
Grated Parmesan cheese
Extra virgin olive oil
Method
Drain the soaked beans. Heat 2 tablespoons of the oil in a pan, add the garlic and cook gently for 2–3 minutes. Add the beans and 1.25 litres of water, bring to the boil, cover and simmer for 30–60 minutes, or until just tender. Add half a teaspoon of salt and simmer for another 5 minutes, then set aside.
Heat the remaining oil in a large pan. Add the onion, leek and carrots and cook gently for 5–6 minutes until softened but not browned. Add the beans, their cooking liquor and the bouquet garni to the pan of softened vegetables. Add the courgettes, tomatoes and potatoes and another 1.25 litres of water, then season with 2 teaspoons of salt and some pepper. Bring to the boil and simmer, uncovered, for 20 minutes.
Add the green beans, peas and pasta to the pan and simmer for another 10 minutes or until the pasta is cooked.
Remove the pan from the heat, take out the bouquet garni and stir in the pistou. Check the seasoning and serve in warmed bowls, with some extra grated Parmesan cheese and a little jug of extra virgin olive oil to drizzle on top.
Rick Stein’s Secret France is published by BBC Books in hardback at €31.99.
