Summer Pistou

French   Vegetarian

Small pack Basilic
400g Haricots blancs
3 chopped Gousse d'ail
200g Haricots verts
2 finely chopped Poireau
40g Parmesan
3 chopped Tomates
1L Bouillon de légumes
1 tbs Huile de colza
1 large Courgettes
  1. 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.
  2. 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.