Dinner · French

Summer Pistou

Name: Summer Pistou
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 tbs Rapeseed Oil; 2 finely chopped Leek; 1 large Courgettes; 1L Vegetable Stock; 400g Cannellini Beans; 200g Green Beans; 3 chopped Tomatoes; 3 chopped Garlic Clove; Small pack Basil; 40g Parmesan

A fresh, vegetarian French vegetable soup featuring seasonal leeks, courgettes, and beans, topped with a homemade basil and parmesan pistou sauce.

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Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 4
Level: Easy

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Method

Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften.
Pour in the stock, add three-quarters of the haricot beans with the green beans, half the tomatoes, and simmer for 5-8 mins until the vegetables are tender.
Meanwhile, blitz the remaining beans and tomatoes, the garlic and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan.
Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder. Will keep for a couple of days.

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