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Ingredients

1 tablespoon olive oil
20g unsalted butter
1 leek (pale part only), thinly sliced
1 large potato, peeled, cut into 1cm cubes
3 cups (750ml) Massel chicken style liquid stock or vegetable liquid stock
400g can flageolet beans (see note) or cannellini beans, drained, rinsed
200g baby green beans, trimmed, cut into 2cm lengths
2 zucchinis, cut into 1cm cubes
500g baby broad beans (see note), podded (to give about 1 cup)
1 cup (120g) frozen peas

Pistou

2 garlic cloves
1 cup basil leaves
2 tablespoons toasted pine nuts
2 tablespoons olive oil
1/3 cup (25g) grated parmesan

Method

Step 1 For the pistou, place the garlic, basil leaves and pine nuts in a mortar or processor and pound or process until you have a coarse paste. Stir in the olive oil and parmesan cheese, then season. Keep the pistou, covered, in the fridge for up to 1 week (it may discolour slightly but the flavour won't be affected).
Step 2 Heat the olive oil and butter in a large saucepan over medium heat. Add the leek and cook for 5 minutes or until softened. Add the potato and stock, then bring to a simmer and cook for 10minutes. Add the remaining ingredients, then season with salt and pepper and simmer for 10 minutes or until the vegetables are tender. Stir in 1 tablespoon of pistou, then serve in bowls with the remaining pistou on the side.

Soupe au pistou

How to make Soupe au pistou

Ingredients

Pistou

Method