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

  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.