Plato principal
Summer Pistou
A French vegetarian soup featuring leeks, courgettes, cannellini beans, green beans and tomatoes, finished with a basil-Parmesan swirl.
22 min4 porcionesFácilFrench
Pasos
- 1
Heat the rapeseed oil in a large pan and fry the leeks and courgettes for 5 minutes to soften.
- 2
Pour in the stock and add three-quarters of the cannellini beans with the green beans and half the tomatoes; simmer for 5-8 minutes until the vegetables are tender.
- 3
Blitz the remaining beans and tomatoes with the garlic and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan.
- 4
Stir the sauce into the soup, cook for 1 minute, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder.
- 5
The soup will keep for a couple of days.
