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Soupe au Pistou
Posted By Helen Jackson On January 25, 2010 @ 11:51 pm In Cuisine Type,Dish Type,French Recipes,Recipes,Soup Recipes,Vegetarian Recipes | No Comments
Lynley Ruck
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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