Saucepan@saucepan · Shared this recipeFollowFrench · sauceSoupe Au PistouA summer vegetable soup topped with a garlicky basil pistou.total1 hr 45 mincook20 minservings4Original recipe on theguardian.comKeep this recipeAdd a copy of Soupe Au Pistou to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings150 g dried white or borlotti beans, or 450g fresh1 garlic clove peeled and squashed with the flat of a knife1 bay leaf2 tbsp olive oil1 large onion peeled and finely chopped2 garlic cloves peeled and finely sliced1 pinch fresh thyme leaves1 large tomato1 carrot peeled and diced2 courgettes diced150 g runner or green beans topped, tailed and cut into roughly 2cm lengths50 g small macaroni vermicelli or other pasta, snapped into smaller pieces if longSalt and pepper1 garlic clove peeled1 pinch coarse salt50 g basil leaves20 g finely grated parmesan60 ml extra-virgin olive oilStepsClear checksTap an ingredient or step to check it off.1Step 1: Soak the dried beans in plenty of cold water for about eight hours, then drain and put in a large saucepan with squashed garlic clove and bay leaf, and cover with fresh water.2Step 2: Bring to a boil, skim, then simmer for about an hour, or until tender but not falling apart, topping up the water as required, then leave to cool in the cooking water.3Step 3: Heat the oil in a large saucepan over a medium-low heat, then fry the onion for 10 minutes.4Step 4: Add the garlic and thyme, and fry gently for another 10 minutes.5Step 5: Meanwhile, put the tomato in a small bowl of boiling water for a minute, then peel.6Step 6: After 10 minutes, squash the tomato into the pan using your hands, then fry for 10 minutes.7Step 7: Stir in the carrot and courgettes, and fry for 20 minutes, stirring regularly, until soft but not mushy, then add the cooked (or fresh) beans and any of their remaining cooking water (they'll soak most of it up).8Step 8: Top up with just enough cold water to cover the vegetables and bring to a boil.9Step 9: Simmer for five minutes, then add the pasta and simmer gently until cooked.10Step 10: Meanwhile, in a mortar, mash the garlic with a pinch of coarse salt to a smooth paste, then gradually pound in the basil leaves.11Step 11: Using a fork, whisk in the cheese and then the oil.12Step 12: Season the soup to taste, then divide between bowls and top each serving with a generous dollop of pistou.getsaucepan.com/r/7429b9d8-0a05-478e-a9fb-a6ef0d30686b · Original: https://www.theguardian.com/food/2019/jun/12/perfect-soupe-au-pistou-pesto-recipe-felicity-cloake
