Originally from Provence, this soup is perfect with vegetables that have just come into season. Its tastiest made a day in advance.

Ingredients (serves 4)

1 x 400g haricot or mixed beans

1 x onion – finely diced

2 x garlic cloves – finely diced

1 x celery stalk – peeled and diced

3 x carrots – peeled and diced

2 x large potatoes– peeled and diced

1 x bunch of green beans – chopped

1 x large courgette – diced

3 x tomatoes – blanched – peeled, de-seeded and diced

100g frozen peas

100g vermicelli noodles or spaghetti – broken into pieces

500ml vegetable or chicken stock

1 litre water

olive oil



5 x garlic cloves

80g basil leaves

80g parmesan grated

180ml olive oil


Place the garlic, basil and Parmesan in a food processor or mortar and pestle or blend until chopped. Gradually add the olive oil. Set aside.

For the soupe, heat the olive oil in a medium-sized pan on a low heat and slowly cook the onion and garlic with no colour. Add the celery and carrot, still cooking on a low heat for around 10 minutes. Stir occasionally.

Next add the potato, green beans, stock and water. Bring to the boil then turn down to a gentle simmer. Whilst the soupe is simmering, bring a pan of water to the boil to blanch the tomatoes. Score each one and drop into the water for around 20 seconds then plunge into ice water. Drain then peel away the outer skin, quarter the tomatoes, remove the seeds and dice the flesh.

Add this to the soupe along with the courgette, and pasta.

Cook for a further 5-10mins until the vegetables are tender. Finish by adding the haricot/ mixed beans and frozen peas. Season with salt and serve with a generous helping of pistou on top.