Summer pistou
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp rapeseed oil
- 2 leeksfinely sliced
- 1 large courgettefinely diced
- 1l boiling vegetable stock(made from scratch or with reduced-salt bouillon)
- 400g can cannellini or haricot beansdrained
- 200g green beanschopped
- 3 tomatoeschopped
- 3 garlic clovesfinely chopped
- small pack basil
- 40g freshly grated parmesan
Nutrition: per serving
- kcal209
- fat8glow
- saturates3g
- carbs18g
- sugars6g
- fibre10g
- protein12g
- salt0.2g
Method
step 1
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.
step 2
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.
