Soupe au pistou

Method

Heat 1 tablespoon of olive oil in a large pot and gently soften the diced onion, leek, and celery for 5 minutes. Add the diced potato, courgette, French beans, and tomato, then pour in the stock and bring to the boil. Reduce the heat and simmer for 20 minutes until the vegetables are tender, then stir in the drained haricot beans and season with salt and pepper. Meanwhile, make the pistou by blending the basil, garlic, Parmesan, pine nuts, and remaining 2 tablespoons of olive oil into a rough paste. Ladle the soup into bowls and swirl a generous spoonful of pistou into each serving.