Summer Pistou

• Rapeseed Oil1 tbs
• Leek2 finely chopped
• Courgettes1 large
• Vegetable Stock4¼ cups
• Cannellini Beans1 lb
• Green Beans7 oz
• Tomatoes3 chopped
• Garlic Clove3 chopped
• BasilSmall pack
• Parmesan1½ oz

Instructions

1. 1

   Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften.

2. 2

   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.

3. 3

   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.

4. 4

   Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch.

5. 5

   Chill the remainder.

6. 6

   Will keep for a couple of days.