1can cannellini beans400g /14oz, drained and rinsed
Handful sugarsnap peassliced on the diagonal
150g| 5oz small pasta shapessuch as stellini
150g| 5oz fresh or frozen peas
1 1/2litres | 6 3/4 cups vegetable stock
2-4tbps olive oil
Salt and freshly ground pepper
For the pistou
large handful basil leaves
50g| 2 oz Parmesan cheesegrated or finely sliced
3clovesgarlicpeeled
3-4tbspvirgin olive oilmore as needed
1/2tspsalt
Instructions
To make the pistou, put all the ingredients in a blender or mini chopper and blend. If it is too thick, add a little more olive oil or a little hot water.
Heat a couple of tablespoons of olive oil in a large pot and then sauté the shallots, celery and leek for 5 minutes over medium-low heat. Season with salt and freshly ground pepper.
Add the carrots and continue to cooke for a further 5 minutes.
Add the stock, beans and stir. Bring to the boil then reduce to a simmer. Cook until the vegetables are soft and soup has thickened slightly.
Add the pasta and peas and cook according to packet instructions - usually about 8-10 minutes. Add the courgettes five minutes into the pasta cooking. Add the sugarsnap peas right at the end.
Serve drizzled with the pistou and some crusty bread.