Pistou Soup By Kirk Haworth

Serves 2 


200ml olive oil
3 cloves garlic
1 Bunch fresh basil


6 heritage carrots
1 courgette
7 pieces of Broccolini
750ml veg stock
1 ripe tomato 
1 large handful borlotti beans
1 tbsp olive oil
Pinch salt



(soak the beans in cold water overnight)

1/ In a food processor start making your Pistou. Blend the garlic, olive oil and basil together. Salt to taste. 

2/ Pulse blend a few times keeping a bit of texture. 

Keep in the fridge until serving

3/ Cook the soaked beans into the vegetable stock for about 30-minutes ( veg stock cube are fine ) 

4/ In the meantime wash and peel your vegetables.

Cut the carrot and courgette in small chunks about 1/2 cm thick. 

5/ In a large saucepan heat the tablespoon of olive oil gently. 

6/ Start adding the Carrots to the pan and gently sauté for about 4/5 minutes on medium heat. 

7/ Add the courgettes and broccoli florets.

Add a pinch of salt and keep sautéing for another 4/5 minutes. 

8/ When your vegetables just start coloring, add the optional tomato cut in thick chunks, stir into your vegetables and add the beans + vegetable stock to the saucepan. 

9/ Cook on medium heat for 20 minutes to a low simmer. 

10/ Salt to taste and serve. Drizzle the pistou generously into each bowls.