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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
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 209
  • Carbohydrates 18
  • Saturated Fat 3
  • Sugar 6
  • Protein 12
  • Fat 8
  • Fibre 10
  • Salt 0.2

Nutrition per serving

  • Calories 209
  • Carbohydrates 18
  • Saturated Fat 3
  • Sugar 6
  • Protein 12
  • Fat 8
  • Fibre 10
  • Salt 0.2

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

  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.