Summer Pistou
VegetarianFrench
Ingredients
- rapeseed oil
- leek
- courgettes
- vegetable stock
- cannellini beans
- green beans
- tomatoes
- garlic clove
- basil
- parmesan
Steps
- 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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