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Summer pistou

Summer pistou

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Rating: 5 out of 5.23 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: per serving
HighlightNutrientUnit
kcal209
low infat8g
saturates3g
carbs18g
sugars6g
fibre10g
protein12g
salt0.2g
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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

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.

Goes well with

Recipe from June 2015, June 2015

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Overall rating

Rating: 5 out of 5.23 ratings
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