Provençal Summer Pistou Soup
Vibrant vegetable bean broth stirred through with a punchy garlic and basil parmesan paste.
Ingredients
1 tbsp rapeseed oil1L
2 leeks, finely chopped500g
1 large courgette, diced1 pc
1L vegetable stock10 cubes
400g tin cannellini beans, drained400g
200g fine green beans, trimmed220g
3 tomatoes, chopped6 pack
3 garlic cloves, chopped3 pack
25g fresh basil pack25g
40g vegetarian hard cheese, grated170g
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.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £5.43 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£13.47 est. · serves 4