Provencal Vegetable Soup

Ingredients

• 1 1/2 cups fresh broad beans, shelled or 3/4 cup dried haricot beans, soaked overnight
• 1/2 teaspoon dried herbes de provence
• 2 garlic cloves, finely chopped
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 large leek, finely sliced (or 2 small)
• 1 celery rib, finely sliced
• 2 carrots, finely diced
• 2 small potatoes, finely diced
• 4 ounces French beans
• 5 cups water
• 1 cup shelled garden peas (fresh or frozen)
• 2 small courgettes, finely chopped
• 3 medium tomatoes, peeled, seeded and finely chopped
• handful spinach leaves, cut into thin ribbbons
• salt & freshly ground black pepper, as needed
• 1 sprig fresh basil, to garnish

For the Pistou

• 1-2 garlic cloves, finely chopped
• 1/2 cup basil leaves, packed
• 4 tablespoons parmesan cheese, grated
• 4 tablespoons extra virgin olive oil

Directions

1. 1

   To make the pistou: mix in the food processor the 1st 3 pistou ingredients until smooth, adding the extra virgin oil last.

2. 2

   To make the soup: if using dried haricot beans,place in a saucepan and cover with water. Bring to a hard boil for 10 mins and drain. Place the par-boiled beans, or fresh beans if using, in a saucepan with the herbes de Provence and one of the garlic cloves. Add water to cover by 2.5 cm./1in. Boil, reduce heat and simmer over a medium low heat until tender, about 20 minuters for fresh breans and about 1 hour for dried beans. Set aside in the cooking liquid.

3. 3

   In a large saucepan or flameproof casserole heat the oil. Add onion and leeks, cook for 5 minutes, stir occasionally, until onion softens.

4. 4

   Add celery, carrots and the other garlic clove and cook, covered for 10 minutes, stirring.

5. 5

   Add potatoes, French beans and water, then season lighlty with salt and pepper. Bring to a boil, skim any foam that rises to the surface, then reduce the heat, cover and simmer for 10 minutes.

6. 6

   Add courgettes, tomatoes and peas together with the reserved beans and their cooking liquid and simmer for 25-30mins, or until all the vegetables are tender. Add the spinach and simmer for 5 minutes. Season the soup and swirl a spoonful of pistou into each bowl. Garnish with basil and serve.