Ingredients for Summer Pistou
Complete culinary measure (10 items) · Scale servings or deselect pantry items in the cart panel
1
Rapeseed Oil
1 tbs
2
Leek
2 finely chopped
3
Courgettes
1 large
4
Vegetable Stock
1L
5
Cannellini Beans
400g
6
Green Beans
200g
7
Tomatoes
3 chopped
8
Garlic Clove
3 chopped
9
Basil
Small pack
10
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.
Step-by-Step Instructions
1
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.
2
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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Servings
4
Ingredients
10/10
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Rapeseed Oil
1 tbs
Leek
2 finely chopped
Courgettes
1 large
Vegetable Stock
1 L
Cannellini Beans
400 g
Green Beans
200 g
Tomatoes
3 chopped
Garlic Clove
3 chopped
Basil
Small pack
Parmesan
40 g
·
10 items · estimated total~₹660
Servings
4
10/10 items selected
~₹660