Traditional soupe au pistou
|2 Tbsp||Olive oil|
|8||Carrots, pick young ones|
|1 Ltr||Water, or you can also use chicken stock|
|100 g||Green beans|
|1 can||White beans, drained and rinsed|
- Split the leek from top to bottom, wash thoroughly under cold running water, then shake the pieces dry and slice thinly. Finely chop the celery.
- Heat the oil in a frying pan, then add the leek and celery and cook slowly over a low heat until softened but not too coloured. Peel and dice the potato and wash the young carrots. Add to the pan. Peel and dice the aubergine and the zucchini. Add to the pan, with the water and bring to a simmer. Cook for 10 minutes.
- Shred the cabbage and spinach finely, then rinse thoroughly in cold water, drain and shake dry in a tea towel. Stir into the pan and cook for 10 minutes.
- Meanwhile, drain the white beans and rinse under cold running water. Chop the green beans into 1cm lengths.
- Add both to the soup and cook over a low heat for 20-30 minutes until the vegetables are soft and the soup is a dull green.
- To make the pistou, purée the oil, basil, garlic and parmesan together in a food processor. Serve separately in small bowls so that diners can help themselves.