Basil Pesto and Pasta Broth

Name: Basil Pesto and Pasta Broth
Total time: 4 h 40 min
Yield: 4
Ingredients: 2 Tbsps olive oil; 1 medium Zucchini (finely diced); 1 clove garlic cloves (minced); 1 cup Green beans (trimmed); 2 cups macaroni; 1 cup canned cannellini beans (drained); 0.5 cup canned Kidney beans (drained); 2 Tbsps Bell pepper (drained and chopped); 2 cups vegetable stock; salt; peppers; 0.5 cup olive oil; 0.5 cup Parmesan (finely grated); 0.5 cup Basil; 2 garlic cloves (crushed); salt; peppers; 0.25 cup Mimolette (shaved)

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Difficulty:

easy

Difficulty

Preparation:

4 h. 40 min.

Preparation

Ingredients

for

servings

For the soup: 2 Tbsps olive oil; 1 medium Zucchini (finely diced); 1 clove garlic cloves (minced); 1 cup Green beans (trimmed); 2 cups macaroni; 1 cup canned cannellini beans (drained); ½ cup canned Kidney beans (drained); 2 Tbsps Bell pepper (drained and chopped); 2 cups vegetable stock; salt; peppers

For the pistou: ½ cup olive oil; ½ cup Parmesan (finely grated); ½ cup Basil; 2 garlic cloves (crushed); salt; peppers

For the garnish: ¼ cup Mimolette (shaved)

How healthy are the main ingredients?

Green beans Kidney beans olive oil Parmesan Basil olive oil

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Product recommendation

Suggested variation 1; change the pistou for a black olive tapenade to serve with the soup - 225 g / 8 oz / 2 cups pitted black olives, drained 2 cloves of garlic, chopped 3-4 anchovy fillets, drained 110 ml / 4 fl. oz / 1/2 cup extra-virgin olive oil 1 lemon, juiced 2 tbsp flat-leaf parsley leaves salt and pepper Combine all the ingredients in a food processor with a little of the olive oil. Pulse until you have a smooth paste. Add the remaining olive oil to adjust the consistency, if desired. Season to taste. Transfer to a bowl, cover and set to one side. Suggested variation 2; change the Mimolette garnish to Parmesan. Add diced white potato to the soup as well.

Preparation steps

Heat the olive oil in a large saucepan set over a medium heat. Sweat the courgette and garlic together with a little seasoning for 4-5 minutes, stirring frequently.

Add the drained beans, green beans, stock, peppers and macaroni and stir well.

Carefully pour into a slow cooker and cook on a low setting for 4 hours.

After 4 hours, check to make sure the macaroni is cooked through. Adjust the seasoning to taste and keep warm on a low setting as you prepare the pistou.

Blend the basil leaves, Parmesan, garlic, seasoning and a little of the oil until you have a smooth paste. Add the rest of the oil in a slow, steady stream as you keep the motor running until you have a thickened, pesto-like texture.

Spoon into a bowl, ready to be used.

Ladle the soup into warm serving bowls and spoon a tablespoon of the pistou into it. Garnish with shavings of the Mimolette before serving.