- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 leeks, finely sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 large courgette, finely diced
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 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
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 3 garlic cloves, finely chopped
- small pack basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 40g freshly grated parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
Garlic's health benefitsChopping, grating or crushing garlic activates the compound allicin, thought to have a wide range of health benefits.
Portion sizeThis recipe will make enough for two days - simply keep the leftovers in the fridge.