Soupe au Pistou

This recipe is taken from the book Easy Mediterranean , simple recipes from sunny shores, now in stock at Blue Moon Gardens.

Pistou is the Provencal version of Italian pesto. Use your choice of Mediterranean vegetables in this soup. Make extra pistou and freeze it for the winter.

 Serves 4

SOUPE

¼ cup extra virgin olive oil

1 red onion, cut into wedges

1 large potato cut in ½ inch cubes

A handful of soup pasta

4 baby carrots, halved or quartered lengthwise

2 cups Brussels sprouts, halved or thick sliced zucchini

1 red bell pepper, seeded and sliced

1 ¾ cup shelled green peas

1quart chicken or vegetable stock

1 cup canned cannelloni beans, rinsed and drained

Sea salt and freshly ground black pepper

PISTOU

Leaves from a large bunch of basil

 2 garlic cloves

Olive oil

To make the pistou, put basil and garlic in food processor and blend as finely as possible. Add enough olive oil in a steady stream to form a loose paste. Set aside.

Heat the ¼ cup olive oil in a small skillet; add the onion wedges and fry gently on both sides until softened. Cook the potato and soup pasta in boiling water until tender. Drain.

Blanch the carrots, Brussels sprouts, bell pepper and peas in boiling water until tender but crisp, about 3-5 minutes. Drain and refresh in cold water.

Bring the stock to a boil and add salt and pepper, the pasta, vegetable and cannelloni beans. Simmer for 2 minutes or until heated through.

Serve in bowls with pistou on the side to add according to taste.