Summer Pistou

Name: Summer Pistou
Prep time: 20 min
Cook time: 29 min
Total time: 49 min
Yield: 4 servings
Ingredients: 1 tbs Rapeseed Oil; 2 finely chopped Leek; 1 large Courgettes; 1 L Vegetable Stock; 400 g Cannellini Beans; 200 g Green Beans; 3 chopped Tomatoes; 3 chopped Garlic Clove; 1 Small pack Basil; 40 g Parmesan

49 min · Serves 4 · By TheMealDB Import

Vegetarian
France
Healthy

France, Vegetarian

Adapted from bbcgoodfood.com

Ingredients

For 4 servings

1 tbsRapeseed Oil
2 finely choppedLeek
1 largeCourgettes
1 LVegetable Stock
400 gCannellini Beans
200 gGreen Beans
3 choppedTomatoes
3 choppedGarlic Clove
1 Small packBasil
40 gParmesan

Method

Prep 20 min · Cook 29 min

1Heat 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.
2Meanwhile, 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.