Summer Pistou


  • 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


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.