This is a wonderful veggie soup the hails from the South of France...(maybe I've been thinking too much of my upcoming trip).. :)
It's been hard to plan meals lately, but I am slowly getting back into the swing of things. I borrowed this great cookbook from a friend here...all about soup. I don't think she'll be getting it back any time soon! (I've already book marked 15 recipes to try....and that was only halfway through!)
*Note: this soup should stand a few hours before serving, so plan ahead. Or make it the day before and pop it in the fridge. :)
The Gouda and pesto added at the end just make the most perfect finish...I thinking I'm going to go and get another bowlful...
Ingredients:
3 TBS olive oil
1 onion, chopped
1 small fennel bulb, chopped
2 zucchini's, chopped
1/2lb new potatoes, chopped
2 tomatoes, skinned, deseeded and chopped
8 cups veggie stock
a sprig of fresh thyme
1 can cannellini beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 cup chopped fresh green beans
2oz spaghetti, broken up
1 cup Gouda cheese, grated, to serve
salt and pepper
pistou:
6 garlic cloves
a small bunch fresh basil
6 TBS olive oil
Directions:
Heat the oil in a large saucepan. Add the onion, fennel and zucchini and cook over medium heat until browned. About 10 min. Add the potatoes, stock and thyme. Bring to a boil and then simmer covered for 15 min.
Add the canned beans and simmer covered for 15 min more. Taste and adjust seasoning. Add the green beans and spaghetti and cook until the pasta is tender, about 10 min more. Cover and let stand.
Ideally the soup should stand for a few hours before serving or make the day before and refrigerate.
Do not make the pistou until you are ready to serve the soup. Put the garlic, basil and oil in a small food processor and blend until well chopped.
To serve: heat the soup and pass around the pistou and cheese. The soup can also be served at room temp.
It's been hard to plan meals lately, but I am slowly getting back into the swing of things. I borrowed this great cookbook from a friend here...all about soup. I don't think she'll be getting it back any time soon! (I've already book marked 15 recipes to try....and that was only halfway through!)
*Note: this soup should stand a few hours before serving, so plan ahead. Or make it the day before and pop it in the fridge. :)
The Gouda and pesto added at the end just make the most perfect finish...I thinking I'm going to go and get another bowlful...
3 TBS olive oil
1 onion, chopped
1 small fennel bulb, chopped
2 zucchini's, chopped
1/2lb new potatoes, chopped
2 tomatoes, skinned, deseeded and chopped
8 cups veggie stock
a sprig of fresh thyme
1 can cannellini beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 cup chopped fresh green beans
2oz spaghetti, broken up
1 cup Gouda cheese, grated, to serve
salt and pepper
pistou:
6 garlic cloves
a small bunch fresh basil
6 TBS olive oil
Directions:
Heat the oil in a large saucepan. Add the onion, fennel and zucchini and cook over medium heat until browned. About 10 min. Add the potatoes, stock and thyme. Bring to a boil and then simmer covered for 15 min.
Add the canned beans and simmer covered for 15 min more. Taste and adjust seasoning. Add the green beans and spaghetti and cook until the pasta is tender, about 10 min more. Cover and let stand.
Ideally the soup should stand for a few hours before serving or make the day before and refrigerate.
Do not make the pistou until you are ready to serve the soup. Put the garlic, basil and oil in a small food processor and blend until well chopped.
To serve: heat the soup and pass around the pistou and cheese. The soup can also be served at room temp.
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