4
France
Summer Pistou
Allergens: Gluten, Milk
A Provençal summer soup, leeks, courgette and cannellini beans lifted with basil pistou.
Ingredients
- Vegetable oil 1 tbsp
- Stock cubes 1 l
- Fresh basil
- Courgette 1 large
- Garlic 3
- Green beans 200 g
- Leeks 2
- Tomatoes 3
- Parmesan 40 g
- Cannellini beans 400 g
Method
- 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.
- 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.