This recipe of pistou from the book Top 100 Low-Carb Recipes by Nicola Graimes is a new take on the traditional soupe au pistou which is a specialty from the south of France, Provence to be exact and eaten in the summer months.
1 tbsp olive oil
1 leek, sliced
1 small carrot, finely chopped
1 stick celery, finely chopped
3 green beans, thinly sliced
700ml/11⁄4 pints/3 cups vegetable stock
150ml/5fl oz/2⁄3 cup pasta
1 bay leaf
30g/1oz/1⁄2 cup whole-wheat conchigliette (small shells) pasta
30g/1oz/1⁄2 cup canned cannellini beans, rinsed
sprig of fresh rosemary
salt and freshly ground black pepper
a few shavings of Parmesan, to serve
1 tbsp pesto, to serve
- Heat the oil in a large saucepan and add the leek. Cook over a medium heat for 5 minutes, stirring occasionally, until tender. Add the carrot, celery and green beans and cook for a further 5 minutes.
- Pour in the stock and pasta and add the bay leaf, stir well. Bring to the boil, then reduce the heat and simmer, half-covered, for 15 minutes. Remove the bay leaf and using a hand-blender or food processor, semi-purée the vegetables.
- Return the bay leaf to the soup, add the pasta, cannellini beans, and rosemary and bring to the boil. Reduce the heat slightly and cook for 10 minutes or until the pasta is tender. You may need to add some extra stock or water if the soup seems too thick. Remove the bay leaf and rosemary and season to taste.
- Divide between 2 bowls. Serve with the Parmesan shavings and a spoonful of pesto.
£5.99, available from Nourish Books
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