Claire Thomson’s version of the summery and flavourful Provencal variation of minestrone.
Ingredients
- ½ large white onion or 1 whole leek white part only, finely diced
- 2 fat garlic cloves chopped finely
- 2 carrots cut into 1cm dice
- 1 courgette cut into 1cm dice
- 3 or 4 new potatoes peeled and cut into 1cm dice
- 80 g orzo pasta or similar small pasta
- 2 tbsp olive oil
- 75 g podded peas or use frozen
- 500 ml boiling water chicken stock or vegetable stock
- 3 large ripe tomatoes blanched and peeled, cut into 1cm dice
- 100 g cooked runner or french beans cut into 1cm dice
- ¼ lemon
- 1 teaspoon salt less if you like
- For the pistou:
- 75 g parmesan grated
- 50 g basil leaves
- ½ garlic clove minced finely
- 80 ml olive oil
- 50 g basil leaves
- ½ garlic clove minced finely
- 80 ml olive oil
Servings:
Instructions
- In a large heavy-based pan, sweat the onion or leek over a gentle heat for 5 minutes until soft and translucent. Add the garlic and carrot and cook for a further 5 or so minutes. You want this mix to be completely melting, soft and translucent, but in no way scorched.
- Add the diced courgette and potatoes and continue cooking over a low heat until the potatoes are cooked through.
- In a second pan of boiling water cook the orzo according to packet instructions then drain and add a splash of olive oil.Add the raw peas and cooked orzo to the vegetable mix. Add the hot water or stock, and finally the diced tomato and cooked beans.
- Bring the soup to the boil, squeeze the lemon in and check for seasoning. Make the pistou: put the cheese, basil and the garlic into a food processor and blitz briefly. Combine the oil in a steady stream with the processor running.
- Serve the soup with the pistou on the table, ready to dollop.
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