SUMMER PISTOU

Summer pistou image

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.

Provided by Sara Buenfeld

Categories Dinner, Lunch, Soup, Starter, Supper

Time 35m

Yield Serves 4

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 209 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium