Summer Pistou
A light summer French soup bright with basil, tomatoes and creamy cannellini pistou—fresh, herbaceous and perfect hot or chilled.
Servings
4
Difficulty
Easy
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Ingredients
main
- 1 tbsp rapeseed oil
- 2 pcs leek, finely chopped
- 1 pcs courgette, large
- 1 l vegetable stock
- 400 g cannellini beans (haricot), drained
- 200 g green beans
- 3 pcs tomatoes, chopped
- 3 pcs garlic cloves, chopped
- 1 pcs basil, small pack
- 40 g parmesan
Directions
- 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 cannellini 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 with the garlic and basil until smooth, then stir in the parmesan.
- Stir the pistou sauce into the soup and cook for 1 minute.
- Ladle half into bowls or pour into a flask for a packed lunch and chill the remainder; keeps for a couple of days.