Bean Soup With Pistou
|Haricot beans||2⁄3 Cup (10.67 tbs)|
|Red kidney beans||1⁄3 Cup (5.33 tbs)|
|Dried peas||1⁄3 Cup (5.33 tbs)|
|Butter||1 Ounce (30 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Canned tomatoes||400 Gram (1 Can)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Stock||1 3⁄4 Cup (28 tbs)|
|Zucchini||4 Ounce, sliced (125 Gram)|
|Worcestershire sauce||1 Tablespoon|
|Tomato paste||1 Tablespoon|
|Garlic||4 Clove (20 gm)|
|Basil||1 Bunch (100 gm)|
|Olive oil||4 Tablespoon|
|Pine nuts||1⁄4 Cup (4 tbs)|
Soak all the pulses separately in cold water overnight.
Rinse in cold water and drain.
Put in a large pan, cover with cold water and bring to the boil; do not add salt at this stage.
Boil steadily for 10 minutes, then cover and simmer for 1 1/4 hours or until the beans are tender; drain.
Chop the onions, celery and carrots.
Melt the butter in a large pan, add the onions and fry until golden.
Add the garlic, celery and carrots, tomatoes with their juice, the wine, stock, bouquet garni and salt and pepper to taste.
Bring to the boil, cover and simmer for 20 minutes, then stir in the zucchini, Worcestershire sauce and tomato paste.
Continue cooking for 5 minutes, then add the cooked beans and peas; heat through.
Meanwhile, make the pistou.
Pound the garlic with the basil, oil and nuts to a smooth paste.
Mix into the soup just before serving.
Serve with grated Cheddar cheese and crusty rolls.