Summer Pistou

Ingredients

• 1 tbs Rapeseed Oil
• 2 finely chopped Leek
• 1 large Courgettes
• 1L Vegetable Stock
• 400g Cannellini Beans
• 200g Green Beans
• 3 chopped Tomatoes
• 3 chopped Garlic Clove
• Small pack Basil
• 40g Parmesan

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the rapeseed oil in a large saucepan over medium heat.
2. Add the leeks and courgette and cook for 5 mins, stirring now and then, until softened.
3. Pour in the vegetable stock, then stir in three-quarters of the cannellini beans, the green beans and half the chopped tomatoes.
4. Simmer for 5-8 mins, until the vegetables are tender.
5. While the soup cooks, put the remaining cannellini beans and tomatoes into a food processor with the garlic and basil.
6. Blend until smooth, then mix in the grated Parmesan.
7. Stir this paste through the soup and let it cook for 1 min more.
8. Ladle half the soup into bowls, or pour into a flask to take with you.
9. Cool the rest and keep in the fridge for a couple of days.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.