BEAN AND VEGETABLE SOUP WITH PISTOU

Fresh white haricot beans are available in France in late July and August. During the rest of the year, dried beans are used. Pistou sauce, made with fresh basil, garlic and olive oil, makes a fIne last-minute addition to many summer vegetable soups. This is a beautiful, classic soup from the Mediterranean area of Provence.


1 tablespoon olive oil
1 medium onion, finely chopped
1 cup fresh white haricot beans, or soaked and cooked haricot or navy beans
2 medium potatoes, diced
1 slick celery, chopped salt;freshly ground pepper
8 ounces. green beans, cut in short lengths
the green part of a leek ,finely sliced
2 tomatoes, peeled and chopped
2 ounces fine vermicelli

PISTOU

2-3 cloves garlic
a handful of basil leaves
3/4 tablespoons olive oil
3 tbsp of hummus

1. Heat the oil in a large saucepan and soften the onion. Add the haricot or navy beans, potatoes and celery with 8 - 10 cups of water and some salt and pepper. Simmer, covered, for I0-I5 minutes.

2. Add the green beans, the leek, tomatoes, and vermicelli and cook for a further 10 minutes.

3. Meanwhile, pound the peeled cloves of garlic in a mortar or chop finely in a processor with the basil, gradually adding the olive oil and just a tablespoon or so of the hot liquid from the soup.

4. Serve the soup in large bowls, spoon in some pistou and sprinkle the hummus on top.

SERVES 6