- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 209
- Fat Content: 8g
- Saturated Fat Content: 3g
- Carbohydrate Content: 18g
- Sugar Content: 6g
- Fiber Content: 10g
- Protein Content: 12g
- Sodium Content: 0.2g
Summer pistou
Ingredients
- rapeseed-oil - 1 tbsp rapeseed oil
- leek - 2 leeks, finely sliced
- courgette - 1 large courgette, finely diced
- vegetable-stock - 1l boiling vegetable stock (made from scratch or with reduced-salt bouillon)
- haricot-bean - 400g can cannellini or haricot beans, drained
- green-bean - 200g green beans, chopped
- tomato - 3 tomatoes, chopped
- garlic-clove - 3 garlic cloves, finely chopped
- basil - small pack basil
- parmesan - 40g freshly grated parmesan
Instructions
- 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.
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.
