Summer pistou

A cross between a soup and a stew, this healthy French dish is packed with vegetables and beans – perfect as a light lunch. If making ahead it will keep in the fridge for a couple of days.

Prep:10 mins
Cook:25 mins

Easy

Nutrition per serving

kcal 209
fat 8g
saturates 3g
carbs 18g
sugars 6g
fibre 10g
protein 12g
salt 0.2g

Ingredients

1 tbsp rapeseed oil
2 leeks, finely sliced
1 large courgette, finely diced
1l boiling vegetable stock (made from scratch or with reduced-salt bouillon)
400g can cannellini or haricot beans, drained
200g green beans, chopped
3 tomatoes, chopped
3 garlic cloves, finely chopped
small pack basil
40g freshly grated Parmesan

Tip

Garlic's health benefits

Chopping, grating or crushing garlic activates the compound allicin, thought to have a wide range of health benefits.

Portion size

This recipe will make enough for two days - simply keep the leftovers in the fridge.

Method

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.