Name: Soupe au pistou
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 brown onion (80g), chopped finely; 2 clove garlic, sliced thinly; 1 carrot (180g), chopped finely; 1 stalk celery (150g), trimmed, chopped finely; 1 potato (200g), cut into 1cm cubes; 1/3 cup (75g) risoni pasta; 3 cup (750ml) vegetable stock; 1 cup (250ml) water; 400 gram canned white beans, rinsed, drained; 2 tablespoon lemon juice; 1/3 cup (90g) basil pesto

Ingredients

1 tablespoon olive oil

1 brown onion (80g), chopped finely

2 clove garlic, sliced thinly

1 carrot (180g), chopped finely

1 stalk celery (150g), trimmed, chopped finely

1 potato (200g), cut into 1cm cubes

1/3 cup (75g) risoni pasta

3 cup (750ml) vegetable stock

1 cup (250ml) water

400 gram canned white beans, rinsed, drained

2 tablespoon lemon juice

1/3 cup (90g) basil pesto

Method

1.Heat oil in a large saucepan over medium heat; cook onion, garlic, carrot and celery, stirring, until onion softens. Add potato, pasta, stock and the water; bring to the boil. Reduce heat; simmer 10 minutes or until pasta is tender.

2.Stir in beans; simmer, uncovered, for 1 minute. Remove from heat; stir in juice. Season to taste. Serve with basil pesto.

Recipe is not suitable to freeze. Any white beans, such as cannellini, haricot, navy or great northern beans, can be used here.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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