Summer Pistou

By Cookbook Directory

Recipe overview

10 minutes | 15 minutes | 25 minutes

This is a traditional French-style vegetarian summer soup. It features a rich vegetable broth with cannellini beans, leeks, courgettes, green beans, and tomatoes. It is finished with a flavorful basil and Parmesan sauce called pistou, providing a fresh and aromatic touch.

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Serves:
Vegetarian
French
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Ingredients

Units: metric

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  • 1 tablespoon - Rapeseed Oil (tbs)
  • 2 finely choppeds - Leek (null)
  • 1 large - Courgettes (null)
  • 1 l - Vegetable Stock (L)
  • 400 g - Cannellini Beans (null)
  • 200 g - Green Beans (null)
  • 3 choppeds - Tomatoes (null)
  • 3 choppeds - Garlic Clove (null)
  • 1 null - Basil (Small pack)
  • 40 g - Parmesan (null)

Instructions

Heat 1 tablespoon of rapeseed oil in a large pan over medium heat. Add the 2 finely chopped leeks and 1 large courgette. Fry them for 5 minutes until they start to soften. Pour in 1 liter of vegetable stock. Add three-quarters of the cannellini beans (approximately 300g) and all 200g of green beans. Add half of the chopped tomatoes (approximately 1.5 tomatoes). Bring the soup to a simmer. Cook for 5 to 8 minutes, or until the vegetables are tender. Meanwhile, prepare the pistou sauce. Combine the remaining cannellini beans (approximately 100g), the remaining half of the chopped tomatoes (approximately 1.5 tomatoes), the 3 chopped garlic cloves, and the small pack of basil in a food processor. Blend until the mixture is smooth. If you do not have a food processor, use a stick blender in a bowl. Stir in the 40g of Parmesan cheese into the blended mixture. Add the prepared pistou sauce to the simmering soup. Cook for 1 minute more. Ladle half of the soup into bowls to serve immediately. Or, pour it into a flask for a packed lunch. Chill the remaining soup. It will stay fresh for up to two days in the refrigerator.