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Serves 6
Preparation: 40 minutes, Cooking time: 2 hours
Ingredients
For the soup
- 5 small courgettes (zucchini)
- 5 carrots
- 5 turnips or 1 small celeriac
- 2 medium-size leeks
- 2 large onions
- 2 red and firm tomatoes
- 200g green beans
- 100g fresh white beans, shelled
- 100g fresh kidney beans,
- 1 bouquet garni (thyme, bay leaf, parsley)
- 100g macaroni (optional)
- salt and pepper
For the pistou
- 1 bunch of basil
- 3 cloves of garlic
- 6 tbsp olive oil
- 100g grated parmesan (optional)
Preparation
Peel and wash the vegetables and cut into small pieces. Put into a stewpot with the bouquet garni, cover with water and bring to a boil. (If using macaroni, add later leaving enough time for them to cook.)
Let simmer for 2 hours. Add the tomatoes 10 minutes before serving.
Prepare the pistou.
With a mortar and pestle, crush the peeled garlic, add the basil, olive oil and, if desired, the parmesan. Stir until creamy.
The pistou should not be cooked. Serve it in the mortar and let everyone mix some into their soup.
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