Ingredients

Steps

• Crush the pistou ingredients into a smooth paste using a pestle and mortar or food processor.
• Heat olive oil in a large pot and cook onions and garlic until soft.
• Add thyme, bay leaves, tomato purée, carrots, and courgettes, then cook for 15-20 minutes.
• Add green beans and 2 litres of boiling water to the pot and bring to a boil.
• Add the pasta and cook for 10 minutes until tender.
• Stir in white beans and peas, remove thyme and bay leaves, and season to taste.
• Serve in bowls topped with a dollop of Vietnamese pistou.