Summer pistou — a fresh Provençal vegetable soup of leeks, courgette, beans and tomato, stirred through with a basil, garlic and Parmesan paste. Light, vibrant and full of summer.
- 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
Video
Preparation
- Heat the oil in a large pan and fry the leeks and courgette for 5 minutes to soften. Pour in the stock, add three-quarters of the haricot beans with the green beans and half the tomatoes, and simmer for 5–8 minutes 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 minute, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder, which will keep for a couple of days.
