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
Servings: servings
Servings: servings
  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