Ingredients
Units Scale
- 1 ripe tomato, cut into 1 inch chunks
- 1 onion, diced
- 1 leek, white part only, finely sliced
- 1 turnip, peeled and diced
- 3 small carrots, skin on and diced
- 1 courgette, diced
- 1 large potato, peeled and diced
- 1 can of white beans
- 1 bouquet garni
- 500ml vegetable broth
- 1 large handful of basil, leaves only
- 2 garlic cloves
- Extra virgin olive oil
Instructions
- Place the diced onion, leek, carrot, turnip and bouquet garni into a large lid and cover with the vegetable broth. Add more water if needed to ensure the vegetables are covered. Season with salt.
- Bring to a simmer and skim off any scum. Place a lid on top and cook for 10 minutes.
- Add the potato and tomato and cook for 45 mins.
- Meanwhile, make the pistou sauce by smashing 2 garlic cloves in a mortar and pestle with some coarse salt. Once the garlic is paste like, add a handful of basil and smash and grind it down to a paste. Continue until all the basil has been puréed. Finally, slowly beat in olive oil until you have an emulsified sauce.
- Once the 45 mins is up, add the tinned beans and courgette and cook for another 10 minutes.
- All the vegetables should be cooked at this point. If not, simmer for 5-10 more minutes. Season to taste with salt and pepper and serve immediately.
- Tablet side, add a tablespoon of pistou sauce into each bowl and stir in. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Mains
- Cuisine: French