Summer pistou

• rapeseed oil↗1 tbsp tbsp
• leeks↗2

  finely sliced

• large courgette↗1

  finely diced

• boiling vegetable stock1l l

  (made from scratch or with reduced-salt bouillon)

• can cannellini or haricot beans↗400g g

  drained

• green beans↗200g g

  chopped

• tomatoes↗3

  chopped

• garlic cloves↗3

  finely chopped

• basil↗small pack
• freshly grated parmesan40g g

Step-by-step instructions

1. 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. 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.