White Bean Soup with Pistou Recipe

Submitted by administrator, 1340 days 5 hours ago.

yield : 4 servings

ingridients :

		== FOR THE SOUP ==
2	tb	Oil
1		Onion; finely chopped
1		Clove garlic; finely chopped
2	md	Size tomatoes; skinned and; deseeded
1	md	Carrot; cut into fine dice
1	md	Parsnip; cut into fine dice
1	md	Potato; cut into fine dice
1		Stick celery; cut into fine dice
1		Leek; cut into rings,; then into 4
2		Vegetable stock cubes made up with 1.25; (2 1/4 pints) of; litres, water
1		420 gram can white haricot beans
1	tb	Fresh thyme; finely chopped
1	tb	Fresh coriander; finely chopped
		== FOR THE PISTOU ==
1/2		15 g pack fresh basil; finely chopped
3		Cloves garlic; finely chopped
2	tb	Olive oil
50	g	Parmesan; freshly grated; (2oz)

directions :

For the soup:Heat the oil in a large saucepan, add the onion and garlic and cook until softened.

Add the other fresh vegetables and allow them to cook gently for 3-4 minutes.

Add the vegetable stock, and cook for 30 minutes. Add the white beans and herbs 10 minutes before the end.

For the pistou:Mix together the basil, garlic, olive oil and parmesan. Place this mixture into the base of the soup tureen, or a little in the base of each soup bowl and pour the soup over the top.

Notes Garnish with crispy pancetta.

NOTES : This substantial soup boasts a variety of fresh vegetables.