French·non-vegetarian·easy

Summer Pistou

Name: Summer Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Hey there, foodies! Today, I want to share with you my Summer Pistou recipe, a burst of flavors that will transport you to a sunny terrace in the South of France. So, here's what you need: - 2 tbsp Rapeseed Oil - 1 Leek, sliced - 2 Courgettes, diced - 1 liter Vegetable Stock - 400g Cannellini Beans - 200g Green Beans - 4 Tomatoes, chopped - 1 Garlic Clove - A bunch of fresh Basil - Grated Parmesan to taste Let's get cooking! Heat the oil and start frying the leeks and courgettes. While that's sizzling, here's a little tip from me: put on some music and dance around the kitchen – it's the secret ingredient for a tasty dish! Now, back to the recipe. Once the veggies are soft, add in the stock, beans, green beans, and tomatoes. While that simmers, blend the remaining beans and tomatoes with garlic, basil, and Parmesan. Don't forget to taste as you go – cooking is all about having fun and experimenting! Pour the sauce into the soup, cook for a minute, and voilà! Serve half now and save the rest for later. And remember, a sprinkle of Parmesan on top never hurts. Enjoy!

45 min(prep 15 + cook 30)

4 servings

220 kcal

4.3

Ingredients

Rapeseed Oil1 tbs
Leek2 finely chopped
Courgettes1 large
Vegetable Stock1L
Cannellini Beans400g
Green Beans200g
Tomatoes3 chopped
Garlic Clove3 chopped
BasilSmall pack
Parmesan40g

Nutrition

220 kcalper serving

Protein10g17%

Carbs30g51%

Fat8g14%

Fiber7g12%

Sugar4g7%

Directions

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.

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