Ingredients
- 3 stalks fresh flat-leaf parsley
- 1 large sprig of fresh rosemary
- 1 large sprig of fresh thyme
- 1 large sprig of fresh marjoram
- ¼ cup (60 ml/2 fl oz) olive oil
- 2 onions, thinly sliced
- 1 leek, thinly sliced
- 1 bay leaf
- 375 g (12 oz) pumpkin, cut into small pieces
- 250 g (8 oz) potato, cut into small pieces
- 1 carrot, cut in half lengthways and thinly sliced
- 2 litres vegetable stock or water
- ½ cup (90 g/3 oz) fresh or frozen broad beans
- ½ cup (80 g/2¾ oz) fresh or frozen peas
- 2 small zucchinis (courgettes), finely chopped
- 2 ripe tomatoes, peeled and roughly chopped
- ½ cup (60 g/2 oz) short macaroni or shell pasta
Pistou
- ½ cup (25 g/¾ oz) fresh basil leaves
- 2 large cloves garlic, crushed
- ⅓ cup (35 g/1¼ oz) grated Parmesan
- ⅓ cup (80 ml/2¾ fl oz) olive oil
Method
1. Tie the parsley, rosemary, thyme and marjoram together with string. Heat the oil in a heavy-based saucepan and add onion and leek. Cook over low heat for 10 minutes, or until soft.
2. Add the herb bunch, bay leaf, pumpkin, potato, carrot, 1 teaspoon salt and the stock. Cover and simmer 10 minutes, or until vegetables are almost tender.
3. Add the broad beans, peas, zucchini, tomato and pasta. Cover and cook for 15 minutes, or until the vegetables are very tender and the pasta is cooked. Add more water if necessary. Remove the herbs, including the bay leaf.
4. For the pistou, finely chop the basil and garlic in a food processor. Pour in the oil gradually, processing until smooth. Stir in the Parmesan and ½ teaspoon freshly ground black pepper and serve spooned over the soup.
