1.00 | x | Canola Oil |
2.00 | x | leek |
1.00 | x | Zucchini |
1.00 | x | vegetable stock |
0.80 | pound | cannellini beans |
0.40 | pound | Green onions |
3.00 | x | Tomato |
3.00 | x | Garlic |
0.00 | x | Basil |
0.08 | pound | Parmesan |
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.
https://www.bbcgoodfood.com/recipes/summer-pistou