Frenchby TheMealDBSummer PistouKeep screen onSaveShareIngredients1 tbs Rapeseed Oil2 finely chopped Leek1 large Courgettes1L Vegetable Stock400g Cannellini Beans200g Green Beans3 chopped Tomatoes3 chopped Garlic CloveSmall pack Basil40g ParmesanStepsStep-by-step0 of 2 done1Heat 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.2Meanwhile, 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.Source: TheMealDB
