Pistou [Recipe]

[Guest guest]

I made this for dinner tonight and served it with some ciabatta

bread. This soup is a garlic and basil lover's delight, based on a

stew from Provence in the south of France and is adapted from a

recipe from Fast, Fresh and Fabulous by Rose Elliot. I made half the

amount and there was enough for 3 bowlfuls, so that is lunch sorted

for the next 2 days! I used borlotti beans, although haricots are

traditional.

Christie

 

Pistou

 

2 onions, chopped

140g (5 oz) mange-tout (snowpeas)

3 courgettes, sliced

6 tomatoes, chopped

4 cloves of garlic, crushed

2 cans of haricot or cannellini beans

600ml (1 pt) vegetable bouillon/stock

 

Pistou puree:

 

6 cloves of garlic

2 tomatoes

handful of basil leaves

2 Tbsp olive oil

 

Put vegetables, beans and vegetable bouillon or stock into a large

pan and simmer gently for 20-25 minutes until vegetables are tender.

 

Meanwhile, make the pistou puree by blending remaining ingredients.

Stir into the soup, heat for a couple of minutes and serve.