It’s pistou. A kind of main meal version of the Italian soup minestrone. The name comes from the sauce, drizzled over the top before eating. Pistou is similar to pesto, but without the pine nuts, and adds a kick of fresh green intensity.
Serve it in a deep bowl and eat with a spoon. Ultimate comfort food. It is very forgiving. Adapt the ingredients according to what is in the cupboard or the fridge. I forgot to buy green beans and courgettes, so added more carrots and frozen peas. Try it with different beans, red kidney beans turns the soup a darker red.
2 tbsp olive oil
1 large onion, roughly chopped
2 leeks, roughly chopped
4 new potatoes, roughly diced
2 carrots, sliced
1.3 litres vegetable stock
3 bay leaves
1 400g tin chopped tomatoes
2 tsp tomato puree
2 courgettes, thickly sliced
85g French beans, cut into 1cm pieces
50g frozen peas
1 400g tin cannellini beans, drained and rinsed
1 400g tin flageolet beans, drained and rinsed
Salt and freshly ground black pepper
For the pistou sauce:-
4 garlic cloves
40g Parmesan, grated
14 fresh Basil leaves Heat half the oil in a large saucepan then add the onions and leeks. Cook over a medium heat for 8 minutes, stirring occasionally. Add the potatoes, carrots, stock, bay leaves, tomatoes and tomato puree and stir. Bring to the boil and simmer for 20 minutes.
Add the courgettes, French beans, frozen peas and tinned beans. Return to the boil, cook for a further five minutes. Season to taste.
Meanwhile, make the pistou. With a hand blender, or in a pestle and mortar, blend the garlic, Parmesan and basil with the remaining oil. If it is thick, add a touch of water to loosen into a smooth paste.
5 to remember
una versión de – a version of
es parecido a – is similar to
según – according to
me olvidé de comprar – I forgot to buy
un montón de – a dollop of
This recipe is by TV chef Anthony Worrall-Thompson.
‘The Essential Diabetes Cookbook’ by Antony Worrall Thompson [UK: Kyle Books]