Summer Pistou

Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.

Ingredients

×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.
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.

Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.