Ratatouile Soup with Pesto Croutons

Serves 6

This is a Guest Recipe from The Daily Mail.   

To transform this recipe into a pasta sauce, omit the stock.

Ingredients

For the Soup

2 tablespoons olive oil

1 large onion, chopped

2 cloves of garlic, crushed

2 medium courgettes

1 small aubergine

1 red pepper

400ml (14fl oz) passata

1 tablespoon red wine vinegar

1 sprig of thyme

750 ml (1¼ pt) hot vegetable or chicken stock

Small bunch of basil leaves, finely shredded

For the Croutons

½ small slim baguette or ciabatta

Olive oil for brushing

6-8 tablespoons green pesto, fresh is best (See Recipe under Sauces)

AND THIS IS WHAT YOU DO.....

1. Heat the olive oil in a large saucepan.   Gently sauté the onion and garlic until the onion is beginning to soften but not colour.
   
   
2. cut the courgettes, aubergine and pepper into approximately 1 cm (½ inch) dice and add to the saucepan.
   
   
3. Sauté with the onion for about five minutes, before adding the pasta, red wine vinegar, thyme and stock.
   
   
4. Season with sea salt and a twist of black pepper and bring to a simmer.
   
   
5. Cook for 15 minutes, with the saucepan loosely covered with a lid.
   
   
6. While the soup is cooking, the croutons can be made.
   
   
7. Pre-heat the oven to 220C/Gas 7.
   
   
8. Slice the baguette or ciabatta into pieces about 5mm (¼ inch) thick.  Brush both sides with olive oil, place on a baking tray and bake in the oven for approximately 5 minutes or until  they are golden.
   
   
9. Remove the thyme stalk from the soup and stir in the basil.
   
   
10. Check for seasoning and serve into bowls.
    
    
11. Add a little pesto on top of the toasts and serve either on top or to the side of the soup.