Vegetable and pasta soup
This classic pistou from the south of France, topped with a rich-tasting garlic and basil paste, called aïllade, and a sprinkling of Parmesan, makes a nourishing main meal. Serve with crusty bread.
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 25minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 25minutes |
Ingredients
- 5 1/3 cups diluted salt-reduced or homemade vegetable stock
- 2 small leeks trimmed and thinly sliced
- 3 carrots peeled and diced
- 2 zucchini diced
- 1/2 a 796ml can chopped tomatoes (no added salt)
- 200 g green beans cut into short lengths
- 1 540ml can white kidney beans drained and rinsed
- 100 g pasta vermicelli broken into short lengths
- 1/3 cup Parmesan cheese shaved
- Aïllade
- 3 garlic cloves
- 1 cup fresh basil roughly chopped
- 1 tomato peeled, deseeded and chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Bring the stock to a boil in a large pot and add the leeks, carrots, zucchini and canned tomatoes with their juice. Bring back to a boil, then reduce the heat slightly, cover and simmer for 15 minutes.
- Stir in the green beans, white kidney beans and vermicelli, bring back to a boil, then reduce the heat slightly and simmer for 5 minutes or until all the vegetables and pasta are tender. Season to taste.
- Meanwhile, to make the aïllade, use a mortar and pestle to pound the garlic, basil and tomato until smooth. Season to taste.
- Ladle the soup into wide bowls and add a spoonful of aïllade and some thin shavings of cheese to each serving.
Recipe Notes
Cook's tip: Both the soup and the aïllade can be prepared ahead of time. Add the aïllade to the soup when ready to serve.
Variation: Depending on the season, almost any fresh, diced vegetables can be added to the soup and, if supplies are short, you can use frozen vegetables.
Each serving: 13 g protein, 4 g fat of which 1.5 g saturates, 34 g carbohydrate, 12 g fibre, 243 Calories
