Summer Pistou

Name: Summer Pistou
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6 servings
Cuisine: French
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

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Serves 6 164 kcal per serving Prep 30 min Cook 50 min

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

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.
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.
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.
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.

Tips

Add the pistou (the basil paste) to the soup only at the very end and off the heat to preserve its bright green color and fresh aroma.
Use a variety of fresh summer vegetables like coco beans, zucchini, and tomatoes for the most authentic flavor.
Do not use a food processor for the pistou if you can help it; a mortar and pestle creates a much better texture and flavor.

Variations

Winter Pistou: Use kale and root vegetables with a pesto made from hardier herbs or dried basil.
Pasta Addition: Add small soup pasta (like ditalini) or broken vermicelli to make it a more substantial meal.

Storage

The soup base stores well for 3 days, but the basil pistou should be made fresh or stored under a layer of oil to prevent browning.

Serving Suggestions

Serve with a large dollop of the pistou on top of each bowl for guests to stir in themselves.
Accompany with a side of toasted baguette rubbed with a raw garlic clove.