Vegetable & bean soup
SERVES
- 225/8 oz fresh broad beans
- 2 tbsp olive oil
- 2 large garlic cloves, crushed
- 1 large onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, peeled and chopped
- 175 g/6 oz firm new
potatoes, diced
- 950 ml/30 fl oz vegetable
stock
- 2 beefsteak tomatoes, peeled,
- deseeded and chopped
- salt and pepper
- 1 large bunch of fresh basil,
tied with kitchen
string
- 200 g/7 oz courgette, diced
- 200 g/7 oz green beans,
trimmed and chopped
- 55 g/2 oz dried vermicelli,
broken into pieces,
or
small pasta shapes
pesto sauce
- 100 g/3/2 oz fresh basil leaves
- 2 large garlic cloves
- 1 1/2 tbsp pine nuts
- 50 ml/2 fl oz fruity extra virgin
olive oil
- 55 g/2 oz finely grated
Parmesan cheese
Method
1. If the broad beans are very young and tender
they can be used as they are. If they are older
use a small, sharp knife to slit the gray outer
skins, then 'pop' out the green beans.
2. Heat the olive oil in a large heavy-based
saucepan, over medium heat. Add the garlic.
onion, celery, and carrot and sauté until the
onion is soft, but not brown.
3. Add the potatoes, stock and tomatoes and
season with salt and pepper. Bring the stock
to the boil, skimming the surface if necessary.
then add the basil. Reduce the heat and cover
the pan. simmer for 15 minutes, or until the
potatoes are tender.
4. Meanwhile, make the pesto sauce. Whiz the
basil, garlic, and pine nuts in a food processor
or blender until a thick paste forms. Add the
extra-virgin olive oil and whiz again. Transfer to
a bowl and stir in the cheese, then cover and
chill until required.
5. When the potatoes are tender, stir the broad
beans, courgetti, green beans, and vermicelli
into the soup and continue simmering for
10 minutes, or until the vegetables are tender
and the pasta is cooked. Taste, and adjust the
seasoning if necessary. Remove and discard
the bunch of basil.
6 Ladle the soup into bowls and add a spoonful
of pesto sauce to each bowl.
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