Recipe of the week: autumnal vegetable soup with basil, garlic and olive oil
“This soup, like all great dishes, takes me back to the evening I ate it,” explained chef Rick Stein.
“I remember the large green tureen it was served in and the wonderful scent of basil, olive oil and garlic.”
Ingredients: (Serves 6-8)
100g dried beans, such as flageolet, cannellini or haricots, soaked overnight in cold water
4tbsp olive oil
1 garlic clove, finely chopped
1 onion, chopped
1 leek, halved lengthways and finely sliced
2 carrots, chopped
1 bouquet garni (bay leaf, thyme sprigs and parsley stalks)
675g courgettes, cut into small dice
450g tomatoes, skinned, seeded and chopped
100g fine green beans, topped, tailed and cut into 3-4 pieces
2 medium potatoes, cut into small dice
100g frozen peas
75g orzo or spaghetti, broken into small lengths
Salt and black pepper
Grated Parmesan cheese
Extra virgin olive oil
1. Drain the soaked beans. Heat two tablespoons of the oil in a pan, add the garlic and cook gently for two to three minutes.
Add the beans and 1.25 litres of water, bring to the boil, cover and simmer for 30-60 minutes, or until just tender. Add half a teaspoon of salt and simmer for another five minutes, then set aside.
2. Heat the remaining oil in a large pan. Add the onion, leek and carrots and cook gently for five to six minutes until softened but not browned.
Add the beans, their cooking liquor and the bouquet garni to the pan of softened vegetables. Add the courgettes, tomatoes and potatoes and another 1.25 litres of water, then season with two teaspoons of salt and some pepper. Bring to the boil and simmer, uncovered, for 20 minutes.
3. Add the green beans, peas and pasta to the pan and simmer for another 10 minutes or until the pasta is cooked.
4. Remove the pan from the heat, take out the bouquet garni and stir in the pistou.
5. Check the seasoning and serve in warmed bowls, with some extra grated Parmesan cheese and a little jug of extra virgin olive oil to drizzle on top.