Summer Pistou
Instructions
- 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.
- 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.
Recipe from bbcgoodfood.com
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Ingredients (10)
- •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
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