Soupe Au Pistou
1 onion, finely chopped
4 garlic cloves, crushed
2 celery sticks, diced
3 carrots, diced
2 medium potatoes, diced
340g/12oz tomatoes, peeled and diced
1.1l/2 pints/5 cups hot vegetable stock
3 courgettes (zucchini), diced
250g/9oz green beans, halved
2 tbsp green pesto sauce
salt and ground black pepper
1 Lightly spray a large pan with oil and cook the onion and garlic over a low heat, stirring occasionally. When they start to soften, add the celery, carrots and potatoes and cook for 10 minutes or until tender
2 Stir in the tomatoes and cook for 2–3 minutes before adding the hot stock. Bring to the boil, then reduce the heat and simmer gently for 15 minutes.
3 Add the courgettes and green beans and simmer gently for 15 minutes. Season to taste with salt and plenty of pepper.
4 Just before serving, stir the green pesto sauce into the soup.