Summer Pistou

Ingredients

• 1 tbs Rapeseed Oil
• 2 finely chopped Leek
• 1 large Courgettes
• 1L Vegetable Stock
• 400g Cannellini Beans
• 200g Green Beans
• 3 chopped Tomatoes
• 3 chopped Garlic Clove
• Small pack Basil
• 40g Parmesan

Instructions

1. Heat the rapeseed oil in a large saucepan over medium heat. Add the finely chopped leeks and diced courgette and cook for about 5 minutes, stirring, until softened but not coloured.
2. Pour in the vegetable stock. Add about three quarters of the cannellini beans, the green beans and half of the chopped tomatoes. Bring to a steady boil, then simmer for 5–8 minutes until the vegetables are tender.
3. Meanwhile, make the pistou by blending the remaining beans and tomatoes with the garlic and basil until smooth. Transfer to a bowl and stir in the Parmesan.
4. Stir the pistou into the soup and heat gently for about 1 minute without boiling. Ladle some into bowls or pour into a flask for later. Allow the rest to cool and refrigerate for up to two days.

instructions_source: editorial-classic