Well, as I had all the pesto from the windblown tomato disaster (see 1 August) , I decided to make Pistou. Sorry, but steam has slightly fogged camera lens!
Pistou
100g dried haricot beans, soaked overnight
1 teaspoon thyme
100g raw onion, chopped (one large onion)
2-3 cloves garlic, crushed
2 courgettes, halved lengthwise and cut into bite sized chunks (about 120g)
1 carrot, chopped (about 70g)
small bundle (about 60g) fine beans, cut into 1" segments
2 fat vine ripened tomatoes (about 250g), peeled and coarsely chopped
150g small new potatoes, halved or quarters as required to make them bite sized
50g spaghetti, broken into pieces
3 Teaspoon Marigold Vegetable Bouillon Powder
2 tablespoons tomato puree
a few sprigs parsley
1 bay leaf
Soak the beans over night. Next day, bring to a boil and boil rapidly for 10 minutes, then reduce the heat and simmer until just tender, about another 30 minutes.
Spray a large pot with olive oil. Add the garlic & onions and saute over low heat until translucent. Add the carrots and sweat for a few minutes. Add the courgettes, tomatoes, fine beans, haricot bean and their liquor and enough water to cover. Add the bay leaf and Marigold (or veggie stock of your choice), new potatoes & tomato puree. Cover and simmer until everything is tender, about 30 mins.
Finally, add the broken spaghetti and cook until pasta is done, about 10 minutes. Stir in the parsley.
To serve, ladle into a bowl and top with a dollop of fresh pesto (see 1 August for recipe). Stir the pesto into the soup and enjoy.
Nutrition Data per serving (not counting pesto!)
Calories (kcal) 230.2
Carbohydrate (g) 40.6
Protein (g) 14.3
Fat (g) 1.8
Fibre (g) 10.7
Posts
