Summer pistou

Summer pistou

Summer pistou

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.

  • Serves 4
  • Easy

Nutrition per serving

  • Calories 209
  • Carbohydrates 18
  • Saturated Fat 3
  • Sugar 6
  • Protein 12
  • Fat 8
  • Fiber 10
  • Salt 0.2

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

Garlic's health benefits

Chopping, grating or crushing garlic activates the compound allicin, thought to have a wide range of health benefits.



Portion size

This recipe will make enough for two days - simply keep the leftovers in the fridge.





Method

  1. 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.

  2. 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.