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
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Calories 209
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Carbohydrates 18
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Saturated Fat 3
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Sugar 6
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Protein 12
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Fat 8
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Fiber 10
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Salt 0.2
Ingredients
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1 tbsp rapeseed oil
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2 leeks, finely sliced
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1 large courgette, finely diced
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1l boiling vegetable stock (made from scratch or with reduced-salt bouillon)
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400g can cannellini or haricot beans, drained
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200g green beans, chopped
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3 tomatoes, chopped
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3 garlic cloves, finely chopped
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small pack basil
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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
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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.
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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.