Healthy Soupe Au Pistou
|Leeks||200 Gram, trimmed, thinly sliced and washed|
|Celery||100 Gram, peeled and chopped|
|Olive oil||2 Tablespoon|
|Potatoes||200 Gram, peeled and diced|
|Aubergines||150 Gram, peeled and diced|
|Courgettes||200 Gram, trimmed and diced|
|Water||1 1⁄2 Liter|
|Sea salt||2 Teaspoon (Maldon)|
|Spring greens/Other green cabbage||250 Gram, chopped|
|Spinach leaves/Chard leaves||150 Gram, washed and chopped|
|Spaghetti||50 Gram, broken into short lengths|
|French beans||100 Gram, topped, tailed and cut into 2cm lengths|
|Canned haricot beans||400 Gram, drained and rinsed (400 Gram Tin)|
|Freshly ground white pepper||To Taste|
|Extra virgin olive oil||100 Milliliter|
|Basil||1 1⁄4 Bunch (125 gm) (Large Bunch)|
|Garlic||3 Clove (15 gm), peeled and crushed|
|Freshly grated pecorino cheese/Freshly grated parmesan cheese||3 Tablespoon|
1. 1n a large pan or cooking pot, gently stew the leeks and celery in the olive oil until softened. Tip in the potatoes/aubergines and courgettes, then pour in the water and add the salt. Bring up to a simmer and cook for 10 mins.
2. Now stir in the spring greens, spinach and spaghetti. Cook for a further 10 mins, then stir in the French beans, haricot beans and pepper. Bring the soup up to a final, gentle simmer and continue cooking for a further 20-30 mins, or until all is very soft, thick and a nice dull-ish green colour - as it should be.
3. For the pistou, simply puree all the ingredients together using a small food processor; or, if you are an artisan pistou maker, employ a pestle and mortar. I like to eat this soup almost at room temperature, or at least warm rather than piping hot, with the pistou handed round separately, so that each person can add as little or as much as they like.