Name: Summer Pistou
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

Vegetarian

4 servings

214 cal/serving

Instructions

Step 1

Heat rapeseed oil in a large pan and fry leeks and courgette until softened

Rapeseed OilLeekCourgettes

Step 2

Pour in the vegetable stock, add most of the cannellini beans, green beans and half the tomatoes, then simmer until tender

Vegetable StockCannellini BeansGreen BeansTomatoes

Step 3

Blitz the remaining cannellini beans and tomatoes with garlic and basil until smooth, then stir in the Parmesan

Cannellini BeansTomatoesGarlic CloveBasilParmesan

Step 4

Stir the sauce into the soup and cook for 1 minute

Step 5

Ladle half into bowls or pour into a flask and chill the remainder