Soup Pistou

1 onion

3 cloves garlic

1 tsp thyme

1 bay leaf

1 carrot, chopped

1 courgette , chopped

handful french beans

2 tomatoes

1/2 cup small pasta shapes

1/2 cup frozen peas

1 small tin white beans

for the pistou:

1 handful basil leaves

1 clove garlic

olive oil, salt

For the pistou blitz the ingredients in a blender.

For the soup, heat the olive oil in a large pot. Add the onions and garlic and cook gently until soft and translucent.

Add the thyme, bay leaves, tomatoes, carrots and courgettes, then cook for 10 minutes or until the vegetables are al dente.

Add the green beans with the boiling water and bring to a boil, then add the pasta. Cook for 10 minutes or until the pasta is al dente.

Add the white beans and peas. Remove the sprig of thyme and the bay leaves, then add the salt and pepper to taste.

Serve immediately in bowls, with a dollop of pistou on top of the soup and crusty bread.