Ingredients
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100 g dried Haricot Beans
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2 heads of Garlic
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1 Onion
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3 Garlic
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400 g can of Tomatoes
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5 new Potatoes
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100 g French Beans
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Sea Salt
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freshly ground Black Pepper
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For the pistou
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a bunch of Basil
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2 Garlic
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100 g Parmesan Cheese
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150 ml Olive Oil
Directions
When we served this at the Organic Food Festival in Bristol one year, it was so popular there was virtually a stampede.
Steps
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1
Done
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Put the drained beans in a pan, cover with fresh water and add the halved garlic heads. Bring to the boil and simmer for an hour or until tender. |
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2
Done
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Add a splash of olive oil, season and then remove from the heat. When the mixture has cooled, squeeze the garlic cloves out of their skins into the beans. |
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3
Done
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Heat 2 tablespoons of olive oil in a large pan, add the onion, celery and leeks and cook slowly for about 15 minutes, until soft but not coloured. Add the sliced garlic and cook for 1 minute. Stir in the tomatoes, turn up the heat and add the potatoes, carrot and turnips. Cook over a high heat for 1 minute, stirring constantly, then reduce the heat and cook for 10 minutes. |
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4
Done
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Add the courgettes and beans, plus enough water just to cover. Bring to the boil and simmer for 5 minutes. Add the cooked haricot beans with enough of their cooking liquor to give a soupy consistency. Season to taste. Whiz the pistou ingredients together in a food processor, then stir into the soup. |
