Soupe au Pistou from The Cooking of Provence by Patricia Lousada
In summer in Provence this soup is made with three types of fresh white beans and other vegetables. The delicious pistou – a paste made with basil, garlic and olive oil – is freshly made and...
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Ingredients
- salt
- pepper
- grilled baguette slices, to serve
- 125 g (4 oz) shelled green peas, or frozen petits pois
- 125 g (4 oz) shelled broad beans, or frozen baby broad beans
- 1 quantity pistou
- 1 bouquet garni
- 250 g (8 oz) courgettes, diced
- 1.2 litres (2 pints) boiling water
- 2 potatoes, diced
- 2 carrots, diced
- 250 g (8 oz) green beans, diced
- 500 g (1 lb) tomatoes, skinned and diced
- 1 small onion
- 2 litres (3½ pints) water
- 4 tablespoons olive oil
- 2 leeks, chopped
- 315 g (12 oz) dried white haricot beans
- 2 bay leaves
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