Provençal vegetable soup with basil pistou (Soupe au pistou)

1. In a large pot, soften the white part of the sliced leek and the diced carrot in olive oil.

2. Add the diced potato, courgette, the tomatoes and the drained white beans; pour in water or vegetable stock, season with salt and pepper.

3. Cook for about 15 minutes, then drop in the sliced green beans and the short pasta and cook for a further 10-12 minutes until everything is tender.

4. For the pistou, work the fresh basil with the crushed garlic and the grated parmesan to a paste in a mortar (or with a knife), loosening with a little olive oil.

5. Take off the heat and stir half the pistou into the soup for aroma.

6. Ladle into bowls and spoon the rest of the pistou on top, serving extra parmesan alongside.

Tip: Soupe au pistou is the soup of the Provençal summer – the key is the fresh, garlicky basil paste (pistou), always added at the end off the heat so its aroma does not cook away.