Pistou Recipe
Serves
2
Ingredients
- 2tbsp olive oil
- 1 large onion, roughly chopped
- 2 leeks, roughly chopped
- 4 new potatoes, roughly diced
- 2 carrots, sliced
- 1 celery stalk, thinly sliced
- 1.3 lt vegetable stock
- 3 bay leaves
- 1 x 400g tin chopped tomatoes
- 2tsp tomato purée
- 2 courgettes, thickly sliced
- 85g extra fine French beans, cut into 1cm pieces
- 50g frozen petit pois
- 1 x 400g tin cannellini beans, rinsed
- 1 x 400g tin flageolet beans, rinsed
- salt and freshly ground black pepper
Pistou sauce
- 4 garlic cloves
- 40g grated Parmesan cheese
- 14 fresh basil leaves
Method
Heat half the oil in a large saucepan, then add the onion and leeks and cook over a medium heat for 8 minutes, stirring occasionally. Add the potatoes, carrots, celery, stock, bay leaves, tomatoes and tomato purée and stir. Bring to the boil and simmer for 20 minutes.
Add the courgettes, French beans, petit pois and tinned cannellini and flageolet beans, return to the boil and cook for a further 5 minutes. Season to taste.
Meanwhile, make the pistou. With a mortar and pestle or in a mini food processor blend the garlic, Parmesan and basil together with the remaining oil and a little water if necessary to make a smooth paste. Serve a small dollop on top of each bowl of soup.
Recipe courtesy of The Essential Diabetes Cookbook by Antony Worrall Thompson with Louise Blair BSc, published by Kyle Books, photography by Jonathan Gregson.
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