Summer pistou

3 of 5-a-day 7-day-summer diet plan clean eating fibre natural summer vegetable soup vegetable stew vitamin c

N/A

Serves 4

Source

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

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.