Pistou Soup

Pistou is a sauce made from cloves of garlic, fresh basil and olive oil. It is a typical condiment from the Provence region of France that can be served with pasta dishes or as a spread for bread.  Some recipes incorporate the pistou into the soup just before serving or it can be offered at the table to be added after the soup is served.  With a salad and baguette, this bean and veggie soup makes a fiber-rich meal.

Serves 4
recipe from Jamie Magazine
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4 tablespoons olive oil
1 onion, chopped
3 leeks, sliced
3 garlic cloves, finely chopped
3 potatoes, chopped
3 carrots, chopped
2 fresh bay leaves
1 celery stick, chopped
1 tablespoon chopped parsley
3 zucchinis, chopped
250g baby green beans
1 x 400g can cannellini beans, drained
1 x 400g can borlotti beans, drained
1 x 400g can chopped tomatoes
70g small macaroni

Pistou Sauce:
5 garlic cloves
Small handful fresh basil leaves
60g grated parmesan
3 tablespoons olive oil

Heat the oil in large saucepan over a medium heat and sauté the onion, leeks and garlic for 5 minutes. Add all the other ingredients except the pasta, cover with water, season well and simmer till the vegetables are tender. Add the pasta and simmer till cooked, adding water if the soup is too thick.
For the pistou sauce, combine the garlic, basil and sea salt in a mortar and pound with pestle until puréed, add the parmesan and olive oil to make a paste. Serve the soup with a dollop of pistou.


The Culinary Chase's Note:  An easy dish to make with nutritious ingredients and amazing flavors!!