Summer Pistou



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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 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.