Summer Pistou

Ingredients

• Rapeseed Oil — 1 tbsp
• Leek — 2 pcs
• Courgettes — 1 pcs
• Vegetable Stock — 1 l
• Cannellini Beans — 400 g
• Green Beans — 200 g
• Tomatoes — 3 pcs
• Garlic Clove — 3 pcs
• Basil
• Parmesan — 40 g

Steps

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.
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.