Soupe au pistou v

This delicious soup from southern France makes a filling main course with warm crusty bread.

SERVES 4

2 onions, chopped

100ml (3?fl oz) olive oil

2 carrots, chopped

2 potatoes, peeled and diced

225g (8oz) courgettes, sliced

125g (4oz) green beans, sliced

450g (1lb) tomatoes, skinned and chopped

225g (8oz) dried haricot beans, soaked, cooked and drained, or 2 x 400g cans

1.7 litres (3 pints) vegetable stock or water plus 4 tsp bouillon powder

50g (2oz) vermicelli

salt and freshly ground black pepper

5 garlic cloves, crushed

leaves from a bunch of basil

Fry the onions in 3 tablespoons of the oil in a large saucepan for 5 minutes. Add the carrots and potatoes and cook for 5 minutes.

Add the courgettes, green beans, tomatoes, haricot beans and the stock. Bring to the boil, cover and simmer for 20–30 minutes.

Add the vermicelli and cook for 8–10 minutes or until it’s tender. Season well.

While the soup is cooking, whiz together the remaining oil with the garlic and basil. Stir this fragrant pur?e into the soup and serve in warmed bowls.