Summer Pistou

Category : Vegetarian

Tags : -

Summer Pistou

Recipes :

1 tbs Rapeseed Oil

2 finely chopped Leek

1 large Courgettes

1L Vegetable Stock

400g Cannellini Beans

200g Green Beans

200g Tomatoes

3 chopped Tomatoes

3 chopped Basil

40g Parmesan

Instructions :

  • 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.

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