Soup with pistou sauce accompaniment is made thorough much of southern France. This particular bean-based version is traditional to Monaco.
Ingredients:
For the Soup:
1kg fresh white beans, shelled
1kg fresh red beans, shelled
500g green beans
250g fresh broad beans
3 firm-fleshed potatoes, peeled, washed and cubed
4 small courgettes (zucchini), washed and cubed
5 ripe tomatoes, blanched, peeled, de-seeded and coarsely chopped
1 sprig of basil
2 garlic cloves
100g soup pasta (vermicelli broken into pieces or orzo are good)
salt and freshly-ground black pepper, to taste
For the Pistou:
1 large bunch of small-leaved basil
10 garlic cloves
250g ripe tomatoes, blanched, peeled, de-seeded and coarsely chopped
olive oil, to taste
salt and freshly-ground black pepper, to taste
Method:
Shell the beans and remove their outer skins. Crush the garlic cloves with a sharp blow from the flat of your hand and peel them.
Combine the beans, courgettes, potatoes, tomatoes, basil and garlic for the soup in a large heavy-based pot. Cover with plenty of cold water, bring to a boil, reduce to a low simmer then season to taste, cover and cook gently for 150 minutes. During this time stir the bottom of the pan occasionally to prevent any ingredients from sticking to the base and to help blend the vegetables.
For the pesto, place the tomato pulp in a colander and set aside to drain. Peel the garlic cloves and cut into quarters. Wash the basil and strip the leaves from the stems. Combine the ingredients in a food processor and pulse to chop. With the motor running, drizzle in the olive oil until you have a fine, thick, purée. Season to taste with salt and black pepper.
When the soup is cooked remove the garlic and basil. Add the pasta and cook for between 8 and 10 minutes or until the pasta is tender. Take half the pistou mixture and stir into the soup. Bring just to a boil and divide the soup between 6 warmed soup bowls.
Garnish with a spoonful of the pistou then place the remaining pistou in a bowl and serve to accompany the soup (so that anyone can add more to their soup if they prefer).
Serve immediately.
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