It has got a bit wintry in Melbourne this evening so soup seemed the thing for dinner. I knew I wanted to cook Soupe au Pistou, to continue to use the pesto I made, it was just a matter of finding a recipe. Find one I did in Anne Willan’s The Country Cooking Of France. This book pretty much sums up why I am doing this blog – a beautiful, informative, useful (or should be) cookbook on my shelf that I have never used.
For the soup place the following in a soup pot
1 drained can of cannellini beans (the recipe actually called for 1/3 cup of beans to be cooked but I did not have the requisite 90 mins)
1 leek, thinly sliced
3 tomatoes, peeled and chopped
2 carrots, diced
2 potatoes, peeled and diced
3 small zucchinis, sliced
1 onion, chopped
1 handful green beans, trimmed and cut into small pieces
1 bouquet garni
2l of water
salt and pepper
Bring to simmer and cook for 20 mins. Add a cup of shelled peas and cook for another 5 mins. Add 75g short noodles or small pasta and cook until noodles/pasta is cooked. Take off heat, remove bouquet garni and add 1/2 cup pistou/pesto. Serve with grated parmesan and a dollop of pistou/pesto. Very Good.