150g of diced shallot
150g of finely diced carrot
2 tbsp of minced green garlic
2 tbsp of olive oil, plus extra, for drizzling
200g of finely diced green zucchini (courgette)
300g of freshly cooked borlotti beans, in their liquid
200g of fresh peas
150g of double-podded broad beans
150g of butter beans, thinly sliced
150g of sliced asparagus
500g of fresh spinach leaves, well washed
30g of toasted pistachio nuts
1 tsp of minced green garlic or 1 garlic clove
60g of basil, leaves picked (approx. 2–3 bunches)
85ml of extra-virgin olive oil, plus extra for drizzling
25g of grated parmesan
3 cracks of black pepper
Step 1Make your pistou in a mortar and pestle. Start by pounding your pistachios to a fine crumb, then set aside. Add the garlic and pound to a paste with a pinch of salt. Add the basil, one handful at a time, reducing that to a paste before adding more. Add another pinch of salt for more abrasion.
Step 2Next, add the crushed pistachios and mix them into the basil. Things should start looking a little creamier now. Start drizzling in the olive oil, little by little, mixing with the pestle as you go. When all the oil is in, mix in the cheese and black pepper, then set aside. You should have a fairly thick paste, but if it looks dry, add a little more olive oil.
Step 3To make the soup, heat a stockpot over a medium-low heat and sweat the shallot, carrot and green garlic in the olive oil until soft and translucent but not coloured.
Step 4Add 1.3l of water and bring to a simmer. Season with salt, but avoid making it too salty.
Step 5Add the zucchini and borlotti beans and simmer for 3-4 minutes until the zucchini is beginning to soften.
Step 6Next, add the peas and cook for an additional 2 minutes. Add the broad beans, butter beans, asparagus and spinach and simmer for another 2 minutes.
Step 7At this point, the soup is finished. Ladle into bowls and top with a good spoonful of pistou and an extra drizzle of olive oil.