I always cook more soup than I need.
Because it lasts well (and to freeze). So multiply the quantities on the recipes if you are still going to cook this lovely mediterranean bean soup.
I really love this bean soup with rich flavour of fresh basil and garlic from the “pistou”. Also perfect with a slice of Sourdough bread together with the soup.
Recipe for 4 servings
1.5 l vegetable broth.
3-4 dl dried beans (I used white and yellow peas). To be soaked for 1 day and cooked separately. Otherwise buy pre-cooked 1 can or approx: 500g
2 carrots
1 large fennel or two small ones
2 yellow onions
1 piece of white leek (about 10 cm)
1/2 (small) root celery
4 garlic cloves
1 bay leaf
A few sprigs of fresh thyme
Olive oil for cooking
Salt and pepper
A little lemon juice (to taste)
(you can if you want use a pinch of chili flakes and heat up the soup)
Do like this:
Peel and rinse the vegetables. Then cut them nicely into small cubes (shred the leek thinly).
Pour a few tablespoons of olive oil into a saucepan and heat.
Add the vegetables and let them “soak in” the oil for a while without taking color.
Pour over the broth, add the thyme and bay leaf. Then simmer for 20-30 minutes.
Now it’s time to put in the beans and taste with salt and pepper and some lemon juice.
Serve in warm deep plates and drizzle over a bit of pistou and a sprig of parsley or thyme.
Classic Mediterranean Pistou
Pistou is the French variant of Italian pesto. The big difference is that it does not contain any pine nuts. There’s only one way to make true pistou – by hand. Tear the basil leaves into pieces first, then grind the leaves against the side of a mortar with a pinch of salt with a pestle to puree them into a silky, creamy sauce.
Ingredients:
1 small garlic clove
1 pot of fresh basil
1 pinch of salt
3-5 tablespoons olive oil
To do:
Crush the garlic in a mortar.
Remove the leaves and thin stalks from the basil and place in the mortar.
Sprinkle with salt and start to mash until it becomes a “batter”.
Drop in a little oil at a time and keep mixing.
It doesn’t have to be a completely smooth batter.
Drop the pistou into the soup and enjoy…
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