Summer Pistou

Instructions

1. 1

   Sauté Leeks and Courgette

   7 min

   In a large saucepan, pour in rapeseed oil and heat it over medium heat. Add the finely chopped leeks and sliced courgette, stirring occasionally. Sauté for about 5 minutes or until the vegetables have softened and are fragrant, taking care not to let them brown.

2. 2

   Simmer Vegetables and Stock

   11 min

   Pour in vegetable stock along with three-quarters of the cannellini beans, the green beans, and half of the chopped tomatoes. Bring the mixture to a gentle simmer and cook for 5 to 8 minutes, or until the vegetables are tender but not mushy. You want them to retain some bite for texture.

3. 3

   Blend Basil Sauce

   6 min

   In a food processor, combine the remaining cannellini beans, the rest of the tomatoes, chopped garlic, and the fresh basil leaves. Blend the mixture until it reaches a smooth consistency, then stir in the grated Parmesan cheese until well incorporated, adding a creamy richness to the sauce.

4. 4

   Incorporate Basil Sauce

   2 min

   Take the blended basil sauce and carefully stir it into the simmering soup. Allow the combined mixture to cook for an additional minute on low heat, which helps meld the flavors together without losing the freshness of the basil.

5. 5

   Serve and Chill Soup

   3 min

   Ladle half of the soup into serving bowls for immediate enjoyment or pour it into a flask if you're planning to take it as a packed lunch. Chill the remaining soup in the refrigerator for later use, ensuring it's stored in an airtight container.