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.

Vegetable and pasta soup
Vegetable and pasta soup
Servings Prep Time Cook Time
4servings 20minutes 25minutes
Servings Prep Time
4servings 20minutes
Cook Time
25minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  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.
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