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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|Publication:||Sunday Mirror (London, England)|
|Date:||Jun 7, 2015|
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