Summer Pistou Soup


  • 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


  • 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.