Summer Pistou

Name: Summer Pistou
Yield: 4 servings
Cuisine: France
Ingredients: 1 tbs Rapeseed Oil; 2 finely chopped Leek; 1 large Courgettes; 1L Vegetable Stock; 400g Cannellini Beans; 200g Green Beans; 3 chopped Tomatoes; 3 chopped Garlic Clove; Small pack Basil; 40g Parmesan

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Rapeseed Oil1 tbsp
Leek2
Courgetteslarge1
Vegetable Stock1 l
Cannellini Beans400 g
Green Beans200 g
Tomatoes3
Garlic Clove3
BasilSmall
Parmesan40 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	463 kcal
Protein	28 g
Fat	8.7 g
of which saturates	2.2 g
Carbohydrate	58.9 g
of which sugars	10.7 g
Fibre	25.2 g
Salt	2.3 g

Worked out from the 92% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

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
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.