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.
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 796 ml can chopped tomatoes (no added salt)
200 grams (7 oz) green beans, cut into short lengths
540 ml can white kidney beans, drained and rinsed
100 grams (3 1⁄2 oz) pasta vermicelli, broken into short lengths
1⁄3 cup shaved Parmesan cheeseaïllade
3 garlic cloves
1 cup roughly chopped fresh basil
1 tomato, peeled, deseeded and chopped
1.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.
2.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.
3.Meanwhile, to make the aïllade, use a mortar and pestle to pound the garlic, basil and tomato until smooth. Season to taste.
4.Ladle the soup into wide bowls and add a spoonful of aïllade and some thin shavings of cheese to each serving.
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.
Serves 4
Preparation time 20 minutes
Cooking time 25 minutes
Each serving
13 g protein • 4 g fat of which 1.5 g saturates • 34 g carbohydrate• 12 g fibre • 243 Calories
