Pesto Soup


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Ingredients (6 servings)
  • 1 recipe pesto
  • 14 ounces fresh hulled white kidney beans (400 g)
  • 1/2 onion
  • 1 clove
  • 4 1/4 cups water (1 liter)
  • 1 sprig thyme
  • 1 bay leaf
  • 7 ounces young, fresh, stringless green beans (200 g)
  • 2 tomatoes
  • 4 carrots
  • 4 zucchini (preferably round ones)
  • 1 head celery
  • 2 leeks, white portion only
  • 3 1/2 ounces cured ham (100 g)
  • 3 1/2 ounces fresh pasta (100 g)
  • 2 sprigs basil
  • salt
  • olive oil


Step 1: Soup

Prepare the pesto, and reserve the basil stalks.

Place the beans in a saucepan with the onion studded with the clove. Cover well with the water, and bring to a simmer.

Skim off the scum then add the reserved basil stalks, 1 sprig of thyme and 1 bay leaf. Cook for 30 to 40 minutes. Add salt at the end of the cooking time, and set aside the beans in their liquid.

While the beans are cooking, wash and cut the green beans into a julienne. Immerse in boiling water for 5 minutes (they should still be crunchy), drain and set aside.

Blanch and deseed 2 tomatoes, then chop the flesh into 1/8 inch (5 mm) dice. Set aside.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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