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A
thick, rich Provençal vegetable and bean soup infused
with fresh basil. This soup is a meal in itself served with
crusty bread.
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| 2
tablespoons extra
virgin olive oil |
| 1
onion—cut in half, thinly sliced and separated
into half-rings |
| 1
carrot—quartered lengthways and thinly sliced |
| 1
zucchini (courgette)—halved lengthways and sliced
into ½-rounds |
| 1
potato—peeled and cut into bite-size pieces |
| 1
cup green beans—ends trimmed and cut into 1-inch
pieces |
| 6
cups chicken stock |
| ½
teaspoon sea salt |
| ¼
teaspoon freshly ground black pepper |
| 14
oz (420g) canned white beans (like cannellini)—rinsed
and drained |
| 3
tablespoons pesto—store-bought or homemade |
HEAT
the oil in a large saucepan over a medium heat. COOK the onion
and carrot for 3 minutes, then add the zucchini, potato and
green beans and cook for 2 minutes more, stirring occasionally.
ADD the stock, salt and pepper, bring to the boil, then cover
the pot, reduce the heat and simmer for 15 minutes. ADD the
white beans and pesto and cook for 5 minutes. SERVE in bowls
with crusty bread on the side.
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