French · Vegetarian
Summer Pistou
A light Provençal vegetable soup featuring fresh summer vegetables in a fragrant basil and Parmesan sauce. This healthy French soup celebrates seasonal produce and makes perfect use of garden vegetables with minimal cooking time.
The Method
Instructions
Start by heating a good splash of rapeseed oil in a large pan over medium heat. Once the oil is warm and shimmering, add the sliced leeks and courgettes. Let them gently fry for about 5 minutes, stirring occasionally, until they soften and start to release their lovely aromas. This step really brings out the sweetness in the vegetables, so be patient and let them do their thing.
Next, carefully pour in the vegetable stock to the pan. Then, add in about three quarters of the cannellini beans along with the green beans. Toss in half of the fresh tomatoes as well. Give everything a gentle stir to combine all those flavors. Now, let the mixture simmer on a medium low heat for about 5 to 8 minutes, or until all the vegetables are tender and cooked through. You'll know it's ready when the green beans lose their raw snap and the courgettes are melt in your mouth soft.
While the soup is simmering away, it's time to whip up that vibrant pistou sauce. Take the remaining beans and tomatoes, along with the garlic clove and fresh basil leaves. Pop them into a food processor or, if you prefer, a bowl and use a stick blender to blitz everything until it turns into a smooth, fragrant sauce. The garlic and basil will give it that fresh, punchy flavor that makes this dish so special. Once smooth, stir in the Parmesan cheese; this will add a rich, creamy note that's just irresistible.
Now, pour this vibrant pistou sauce into the simmering soup and give it a good stir to mix all those beautiful flavors together. Let it cook gently for another minute to warm through and let everything marry perfectly. Then, ladle half of the soup into bowls if you're ready to eat, or pour it into a flask to take as a packed lunch. The rest of the soup is perfect for chilling in the fridge, and it will keep nicely for a couple of days, giving you a lovely, fresh tasting meal whenever you fancy.
Next, carefully pour in the vegetable stock to the pan. Then, add in about three quarters of the cannellini beans along with the green beans. Toss in half of the fresh tomatoes as well. Give everything a gentle stir to combine all those flavors. Now, let the mixture simmer on a medium low heat for about 5 to 8 minutes, or until all the vegetables are tender and cooked through. You'll know it's ready when the green beans lose their raw snap and the courgettes are melt in your mouth soft.
While the soup is simmering away, it's time to whip up that vibrant pistou sauce. Take the remaining beans and tomatoes, along with the garlic clove and fresh basil leaves. Pop them into a food processor or, if you prefer, a bowl and use a stick blender to blitz everything until it turns into a smooth, fragrant sauce. The garlic and basil will give it that fresh, punchy flavor that makes this dish so special. Once smooth, stir in the Parmesan cheese; this will add a rich, creamy note that's just irresistible.
Now, pour this vibrant pistou sauce into the simmering soup and give it a good stir to mix all those beautiful flavors together. Let it cook gently for another minute to warm through and let everything marry perfectly. Then, ladle half of the soup into bowls if you're ready to eat, or pour it into a flask to take as a packed lunch. The rest of the soup is perfect for chilling in the fridge, and it will keep nicely for a couple of days, giving you a lovely, fresh tasting meal whenever you fancy.
Pairs Well With
