Summer Pistou
| Ingredient | Measure |
|---|
| Rapeseed Oil | 1 tbs |
| Leek | 2 finely chopped |
| Courgettes | 1 large |
| Vegetable Stock | 1L |
| Cannellini Beans | 400g |
| Green Beans | 200g |
| Tomatoes | 3 chopped |
| Garlic Clove | 3 chopped |
| Basil | Small pack |
| Parmesan | 40g |
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.