Soupe au Pistou

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Recipe Image

Lynley Ruck


  • 1 x 415g can white beans, rinsed and drained (e.g. cannelloni)
  • 100 ml olive oil
  • 1 onion chopped
  • 1 leek, cleaned and cut into small dice
  • 450 g green beans sliced 1.5cm thick
  • 450 g broad beans (frozen is fine)
  • 200 g peas (frozen is fine)
  • 4 baby carrots, sliced
  • 2 courgettes, sliced
  • 100 g potatoes, peeled and cut into 1 cm dice
  • 2 litres water
  • 50 g tagliatelle, broken
  • 2 tomatoes, diced
  • 50 g gruyere cheese, grated
  • Seasalt and freshly ground pepper
  • Pistou
  • 4 garlic cloves, peeled
  • 4 stems basil
  • 75g parmesan cheese grated
  • 150 ml extra virgin olive oil


Pistou: Blend the garlic and basil together in a food processor, add the cheese, process briefly then gradually add olive oil to make a pesto like mixture, season with salt and pepper.
Heat the olive oil in a large pan, add onion and cook gently until soft. Add the leeks and carrots, cook 5-6 minutes until cooked but not brown. Add the drained beans and the water bring to the boil, cover and simmer for 5 minutes until tender add 1 tsp salt. Add the remaining vegetables, 2 tsp salt and simmer for another 8 minutes until the vegetables are cooked. Add the pasta and cook another 4-5 minutes. Season to taste with salt and pepper. Remove from the heat and drop in the pistou, serve and sprinkle with the gruyere.

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