Soupe au pistou, Provençal vegetable soup with basil

Steps

1. 1

   Cut the onion, carrots, zucchini, green beans, potatoes, and tomatoes into small pieces.

2. 2

   Cook the onion in the olive oil for 3 minutes, then add the carrots, potatoes, green beans, and zucchini. Sweat for 5 minutes.

3. 3

   Add the tomatoes, white beans, and stock. Bring to a gentle simmer and cook for 25 minutes until the vegetables are tender.

4. 4

   Stir in the small pasta and continue cooking for 8 to 10 minutes, until just al dente.

5. 5

   Meanwhile, crush the basil, garlic, and Parmesan in a mortar, then work in the extra-virgin olive oil to make a loose pistou.

6. 6

   Off the heat, stir the pistou into the hot soup. Season with pepper, adjust the salt, and serve immediately.