Ingredients

3 tbsp extra virgin olive oil, plus extra for drizzling

1 large onion, finely chopped

3 carrots, cut into 5mm dice

3 medium leeks, halved lengthwise and cut into 5mm slices

3 celery stalks, cut into 5mm slices

2 large waxy potatoes, peeled and cut into 5mm dice

2 medium courgettes, cut into 5mm dice

5 ripe tomatoes, chopped

½ head broccoli, cut into small florets

50g vermicelli pasta

200g Swiss chard, shredded

½ jar large chickpeas (plus liquor)

Parmesan rinds (optional)

500ml vegetable stock

Method

1. Heat the olive oil in a large saucepan and add the onions, carrots, leeks and celery. Season with salt and pepper and reduce the heat to low. Cover and simmer for 6-8 min.

2. Add the potatoes, courgettes, tomatoes, broccoli, vermicelli, chard and chickpeas (and the parmesan rind if you have one handy). Pour in the stock. Bring to a boil, lower the heat, cover and simmer for 20 min. Check the seasoning and add more stock if needed. Remove from the heat.

3. Place the garlic and basil in a food processor with one-third of the oil, and blend until smooth. Mix in the parmesan and add enough olive oil to reach a drizzling consistency. Season to taste.

4. Ladle the soup into bowls, drizzle over the pistou, a little more grated parmesan and olive oil. Serve with crusty bread.

   Serves 6-8

   Tips

   Omit the parmesan or use a vegan alternative for a vegan version.

Like this? Why not try the noodle soup (link below).