Vegetable and pasta soup

    Vegetable and pasta soup

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    45min


    1 person made this

    About this recipe: This classic pistou from the south of France, topped with a richly flavoured garlic and basil paste, called aïllade, and a sprinkling of parmesan, makes a nourishing main meal. Serve with crusty bread.

    Ingredients
    Serves: 4 

    • 1.25 litres vegetable stock
    • 2 small leeks, trimmed and thinly sliced
    • 3 carrots, peeled and diced
    • 2 zucchini, diced
    • 400g can chopped tomatoes
    • 200g French beans, cut into short lengths
    • 400g can cannellini beans, drained and rinsed
    • 100g vermicelli pasta (spaghettini), broken into short lengths
    • 30g shaved parmesan cheese
    • AïLLADE
    • 3 garlic cloves
    • 40 g roughly chopped fresh basil
    • 1 tomato, peeled, deseeded and chopped

    Directions
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Bring the stock to the boil in a large saucepan and add the leeks, carrots, zucchini and canned tomatoes with their juice. Bring back to the boil, then reduce the heat slightly, cover and simmer for 15 minutes.
    2. Stir in the French beans, cannellini beans and vermicelli, bring back to the 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.

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