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Soupe au pistou; Lighter bites.

Ready in 35 minutes, serves 4

Pistou is the French take on Italian pesto, and this intensely garlicky sauce adds depth to a filling soup packed with fresh vegetables

FOR THE SOUP

low-calorie cooking spray

1 onion, finely chopped

2 garlic cloves, finely chopped

2 celery sticks, roughly chopped

2 carrots, peeled and diced

2 potatoes, peeled and diced

1 ready-made bouquet garni

1.75 litres boiling vegetable stock

200g dried vermicelli pasta, broken into small pieces

salt and freshly ground black pepper

100g trimmed green beans, cut into pieces

400g can cannellini or haricot beans, drained and rinsed

FOR THE PISTOU

50g fresh basil

4 garlic cloves, finely chopped

4 level tbsp freshly grated Parmesan 100ml vegetable stock, cooled

1 Spray a wide, heavy-based pan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic, celery, carrots and potatoes and fry for 3-4 minutes, until slightly coloured. Add the bouquet garni.

2 Add the stock and vermicelli, and season to taste. Cover, bring the soup to a simmer and cook for 10 minutes. Add the green beans and cannellini or haricot beans, and cook for another 5 minutes or until the veg and vermicelli are just tender.

3 Meanwhile, put all the pistou ingredients in a mixing bowl, season and blend using a stick blender - it should be green and have a fairly smooth consistency.

4 Remove and discard the bouquet garni, ladle the soup into bowls and swirl a quarter of the pistou into each bowl to serve.

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Article Details
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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:Jun 7, 2015
Words:254
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