Vegetable soup with basil

Serves 6


  • 1 kg borlotti beans, about 400 g shelled weight
  • 2 small leeks, washed and finely sliced
  • 1 large white onion, peeled and roughly chopped
  • 4 garlic cloves, peeled and sliced
  • 1 large carrot, peeled and chopped
  • 1 large potato, peeled and chopped
  • 1 large turnip, peeled and chopped
  • 6 tablespoons of olive oil
  • 1 large courgette, diced
  • 1 kg broad beans, balanced and chopped
  • Salt and freshly ground pepper
  • 4 tomatoes, seeded and diced
  • 100 g pistou


  • First cook the borlotti beans well covered with water at slightly lower than simmering point for about 40 minutes until they are under.
  • Sweat the leeks, onion, garlic, carrot, potato, and turnip in a large shallow pan in the olive oil for approximately 5 minutes. Cover with water, boil for 5 minutes, then add the courgettes and boil for another 5 minutes, topping up the water if necessary until the vegetables are soft.
  • Add all the cooked beans and bring back to the boil. Season well, then finish with the tomato and pistou at the very last minute

Recipe by Alex MacKay and photo by Peter Knab