Soupe au Pistou with Chicken and White Beans

Ingredients

• 4 large bone-in, skin-on chicken thighs, skin removed if preferred; about 900g total
• 250g dried white haricot beans, soaked overnight in cold water, then drained
• 2 medium courgette, cut into 1cm dice
• 4 large ripe tomatoes, roughly chopped
• 2 medium carrot, peeled and cut into 1cm dice
• 6 cloves garlic, 4 cloves halved for the stock, 2 cloves for the pistou
• 1 large yellow onion, roughly chopped
• 1 large bunch fresh basil, about 30g; leaves separated from stalks
• 1 lemon, zest and juice for the pistou
• 5 tbsp extra virgin olive oil, divided: 1 tbsp for sautéing, 4 tbsp for pistou
• to taste sea salt and black pepper
• 2 bay leaves, for simmering
• 6 black peppercorns, added whole to the pot

Method

1. Pre-cook the soaked beans: place them in a large pot, cover generously with cold water, and bring to the boil. Boil hard for 10 minutes, then reduce the heat and simmer for 35 to 40 minutes until just tender but not falling apart. Drain and set aside.
2. In a large heavy-bottomed pot (at least 4 litres), warm 1 tablespoon of extra virgin olive oil over medium heat. Add the onion and sauté for 5 minutes until softened. Add the halved garlic cloves and cook for a further 2 minutes.
3. Add the chicken thighs to the pot and pour in 1.5 litres of cold water. Add the bay leaves, peppercorns, and a generous pinch of salt. Bring to a gentle boil, then reduce to a low simmer and cook uncovered for 25 minutes, skimming any foam from the surface in the first 10 minutes.
4. Remove the chicken thighs with tongs and set aside to cool slightly. Add the carrot to the pot and simmer for 5 minutes. Then add the chopped tomatoes and courgette, and continue simmering for 10 minutes.
5. While the vegetables cook, shred the chicken meat from the bones, discarding the skin and bones. Return the shredded chicken to the pot along with the cooked white beans. Simmer together for 5 minutes to allow the flavours to meld. Remove and discard the bay leaves. Taste and adjust salt and pepper.
6. Make the pistou: using a pestle and mortar (or finely chopping by hand), pound the 2 remaining garlic cloves with a pinch of salt until a paste forms. Add the basil leaves and continue pounding until well broken down. Stir in the lemon zest, lemon juice, and 4 tablespoons of extra virgin olive oil until you have a loose, fragrant paste. Taste and season.
7. Ladle the hot soup into bowls and place a generous spoonful of pistou on top of each serving. Stir it gently through the soup at the table rather than fully mixing it in, so the bright fresh flavour stays distinct from the broth.

Batch cooking tip

• Cook the beans and the soup base the day before to spread the work across two sessions. Store the pistou separately in a small jar with a thin layer of olive oil over the surface to keep it vivid green; it holds well in the fridge for 3 days. The soup base actually improves overnight as the beans absorb the broth flavour, so this is a good one to make a day ahead.