Ingredients Pistou:

1 garlic clove, chopped

2 cups fresh basil

1 tablespoon tomato paste

1 ½ ounces Kerrygold

Dubliner® Cheese

grated

1/4 cup olive oil

Salt to taste

Soup:

2 tablespoons olive oil

1 leek, cleaned and chopped

2 carrots, peeled and diced

1 zucchini, peeled and diced

2 cups sliced green beans

1 teaspoon minced garlic

1 teaspoon fresh thyme leaves

1 teaspoon salt

1 teaspoon pepper

1 quart chicken stock

3 cups water

1 (15 oz) can cannellini beans, drained and rinsed

1 bay leaf

1 cup short pasta (I used ditalini)

Grated Kerrygold

Dubliner® Cheese

and chopped fresh basil, for garnish

Pistou Directions: 

  1. Place the garlic, basil, tomato paste and cheese in the bowl of a food processor. Pulse to combine until it is a thick paste.  
  1. While the food processor is running, pour in the olive oil and process until emulsified. Season to taste with salt. Set aside until ready to serve with soup.  

 

Soup Directions: 

  1. In a large Dutch oven, heat 2 tablespoons of olive oil. Add leeks and cook until soft. 
  1. Add carrots, zucchini, green beans, garlic, thyme, salt and pepper. Cook until vegetables start to soften. 
  1. Add chicken stock, water, beans and bay leaf and stir to combine. Bring to a simmer and cook for 5-10 minutes. 
  1. Add the pasta and cook for 10 minutes or until pasta is al dente. 
  1. Ladle soup into bowls and top with a tablespoon of pistou. Garnish with grated Dubliner and basil, if desired. Serve immediately.  

Recipe by Garnish with Lemon.