Pistou Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 bunch basil
• 3 garlic cloves
• 3 -4 tablespoons extra virgin olive oil
• 1 bunch of vietnamese basil or 1 bunch thai basil, chopped
• 1 stalk lemongrass, roughly chopped
• 1/2 small red chili pepper, seeds removed
• 5 tablespoons sunflower oil
• 3 tablespoons olive oil
• 2 onions, diced
• 4 garlic cloves, crushed to a paste
• 1 sprig thyme
• 2 bay leaves
• 4 tablespoons tomato paste
• 2 carrots, diced
• 2 zucchini, diced
• 7 ounces green beans, quartered
• 2 quarts boiling water
• 2/3 cup dry pasta (a small variety like orzo)
• 14 ounces beans, drained and rinsed (e.g. cannellini)
• 1 1/4 cups fresh peas or 1 1/4 cups frozen peas
• 1 tablespoon salt
• 1 pinch sugar
• fresh ground black pepper

Recipe

• 1 for the pistou, crush the ingredients to a smooth paste in a pestle and mortar (or use a food processor).
• 2 for the soup, heat the olive oil in a large pot. add the onions and garlic and cook gently, stirring occasionally, until soft and translucent.
• 3 add the thyme, bay leaves, tomato puree, carrots and zucchini, then cook for 15-20 minutes or until the vegetables are al dente (tender but still a little crunchy).
• 4 add the green beans with the boiling water and bring to a boil, then add the pasta. cook for 10 minutes or until the pasta is al dente.
• 5 add the beans and peas. remove the sprig of thyme and the bay leaves, then add the salt, sugar and pepper to taste.
• 6 serve immediately in bowls, with a dollop of vietnamese pistou on top of the soup.