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Summer Pistou

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  • Rapeseed Oil - 1 tbs
  • Leek - 2 finely chopped
  • Courgettes - 1 large
  • Vegetable Stock - 1L
  • Cannellini Beans - 400g
  • Green Beans - 200g
  • Tomatoes - 3 chopped
  • Garlic Clove - 3 chopped
  • Basil - Small pack
  • Parmesan - 40g


  • 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.

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