A vegetarian dish from the French kitchen.
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
Method
- 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.
Source
This recipe is adapted from TheMealDB (id 52911), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=fyeqZJKEXp0.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/summer-pistou.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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