Pistou soup by Laurent Mariotte

Ingredients

6 servings

• 300 g flat green beans
• 350 g fresh coco beans
• 350 g fresh dragon tongue beans
• 3 potatoes, washed and peeled
• 2 tomatoes
• 2 zucchini
• 200 g small pasta like ditalini
• 1 bunch of basil
• 3 cloves of fresh garlic
• 5 cl olive oil
• 2 l water

Steps

1. 1

   Shell all the beans, pour them into a large pot filled with cold water and bring to a boil. From the moment it boils, cook for 20 minutes.

2. 2

   Add the whole potatoes and zucchinis to the beans.

3. 3

   Cut the tomatoes into quarters and add them to the soup. Salt and cook for another 20 minutes. Cut the flat beans diagonally, add them to the soup along with the pasta. Continue cooking for 10 minutes.

4. 4

   Make the pistou in a mortar: crush the garlic cloves, basil, and olive oil.

5. 5

   Mash the potatoes and zucchinis using a fork through a skimmer, over the soup.

6. 6

   Pour 3/4 of the pistou into a tureen, then the soup, and mix. When serving, pour the rest of the pistou on top.