Summer Pistou

• 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

Preparation

1. Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften.
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. 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. 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. Chill the remainder.
6. Will keep for a couple of days.