Vegetarian casserole recipe for 4 people, takes only 25 mins; recipe has rapeseed oil, leek, courgette, vegetable stock, haricot bean, green bean, tomato, garlic clove, basil and parmesan.
Summer pistou
Course: Vegetarian casserole
Servings
4
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 3 garlic cloves, finely chopped
- Parmesan: 40g freshly grated parmesan
- Vegetable Stock: 1l boiling vegetable stock (made from scratch or with reduced-salt bouillon)
- Tomato: 3 tomatoes, chopped
- Courgette: 1 large courgette, finely diced
- Green Bean: 200g green beans, chopped
- Basil: small pack basil
- Rapeseed Oil: 1 tbsp rapeseed oil
- Leek: 2 leeks, finely sliced
- Haricot Bean: 400g can cannellini or haricot beans, drained
Directions
- 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.
