Name: Summer pistou
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Cuisine: French
Ingredients: 1 tbsp rapeseed oil; 2 leeks finely sliced; 1 large courgette finely diced; 1l boiling vegetable stock (made from scratch or with reduced-salt bouillon); 400g can cannellini or haricot beans drained; 200g green beans chopped; 3 tomatoes chopped; 3 garlic cloves finely chopped; small pack basil; 40g freshly grated parmesan

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Summer pistou

Summer pistou

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 5 out of 5.28 ratingsRate

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A cross between a soup and a stew, this healthy French dish is packed with vegetables and beans - perfect as a light lunch. If making ahead it will keep in the fridge for a couple of days.

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp rapeseed oil
2 leeks

finely sliced
1 large courgette

finely diced
1l boiling vegetable stock

(made from scratch or with reduced-salt bouillon)
400g can cannellini or haricot beans

drained
200g green beans

chopped
3 tomatoes

chopped
3 garlic cloves

finely chopped
small pack basil
40g freshly grated parmesan

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Nutrition: per serving

kcal209
fat8g

low
saturates3g
carbs18g
sugars6g
fibre10g
protein12g
salt0.2g

Method

step 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.
step 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.

RECIPE TIPS

GARLIC'S HEALTH BENEFITS

Chopping, grating or crushing garlic activates the compound allicin, thought to have a wide range of health benefits.

PORTION SIZE

This recipe will make enough for two days - simply keep the leftovers in the fridge.

Recipe from Good Food magazine, June 2015

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A star rating of 5 out of 5.28 ratings

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