Provencale Vegetable Soup Recipe
Ingredients
| 250 g / 1/2 lb French beans, cut into 2 1/2 cm / 1 in lengths | ||
| Onion | 1 Large, peeled | |
| 250 g / 1/2 lb carrots, diced | ||
| Haricot | 100 Gram, soaked | |
| Courgettes | 250 Gram, sliced | |
| 3 tomatoes, peeled and chopped | ||
| 2 potatoes, peeled and diced | ||
| 50 g / 2 oz vermicelli, broken into short lengths | ||
| Garlic | 3 Clove (5gm), peeled | |
| Large handful fresh basil, chopped | ||
| Olive oil | 2 Tablespoon | |
| Grated Parmesan or Gruyere cheese | ||
Directions
Put all vegetables into 1.8 l / 3 pt / 7 cups of boiling salted water.
Simmer for 1 hr.
Just before vegetables are cooked, add the vermicelli.
Meanwhile, crush garlic and fresh basil, using a mortar and pestle.
When paste has formed, add olive oil, drop by drop, stirring constantly.
When the pasta is cooked, add a ladleful of soup liquid to basil mixture, and mix well.
Stir this into the soup.
Sprinkle with grated cheese, and serve with French bread.
Simmer for 1 hr.
Just before vegetables are cooked, add the vermicelli.
Meanwhile, crush garlic and fresh basil, using a mortar and pestle.
When paste has formed, add olive oil, drop by drop, stirring constantly.
When the pasta is cooked, add a ladleful of soup liquid to basil mixture, and mix well.
Stir this into the soup.
Sprinkle with grated cheese, and serve with French bread.
Chef
