Ingredients:

2-3 tablespoons olive oil
1 onion, finely diced
1 leek, thinly sliced
2 carrots, peeled and diced
2 ribs celery, diced
1 bulb fennel, diced
1 small turnip, peeled and diced
1 large handful green beans, cut in thirds
2 medium zucchini, cut in four lengthwise, then sliced
1 can cannellini or borlotti beans, rinsed
4 or 5 leaves escarole or romaine lettuce, chopped
6 cups vegetable broth, approximately
pinch red pepper flakes
salt and pepper to taste

2 cups fresh basil leaves
1/2 cup parmesan
1/2 cup olive oil
pinch of salt

Method:

1. In a large pot, cook the onion, carrots, celery, fennel and turnip in the olive oil over medium-low heat until they start to get tender, about 10 minutes. Don’t let them brown.
2. Add the red pepper flakes, then the green beans, the zucchini and the cannellini or borlotti beans and stir well.
3. Add just enough broth to cover the vegetables, cover and simmer for about 40 minutes, or until the vegetables are cooked through.
4. Add the chopped lettuce and let it wilt for a few minutes.
5. Meanwhile, add the basil, parmesan, olive oil and salt to the bowl of a food processor and blitz to combine, adding more olive oil if you wish.
6. Serve warm with one spoonful of pistou per bowl, plus a drizzle of your finest olive oil.