Summer Pistou

Steps

1. In a large pan, heat rapeseed oil and sauté leeks and courgette for 5 minutes until softened.
2. Add vegetable stock, three-quarters of the cannellini beans, green beans, and half of the tomatoes. Simmer for 5-8 minutes until vegetables are tender.
3. In a food processor, blend the remaining beans, tomatoes, garlic, and basil until smooth, then mix in Parmesan cheese.
4. Stir the basil sauce into the soup and cook for an additional minute.
5. Ladle half of the soup into bowls or pour it into a flask for a packed lunch, and chill the rest for later.