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Heat the rapeseed oil in a large pan over medium heat. Add the sliced leeks and courgette, cooking them for about 5 minutes until they soften slightly. You want them tender-crisp, not browned.
Pour in the vegetable stock, then add three-quarters of the cannellini beans along with the green beans and half of the chopped tomatoes. Bring the mixture to a simmer and cook for 5-8 minutes, or until the green beans and courgettes are tender.
While the soup simmers, combine the remaining cannellini beans and tomatoes with the garlic cloves and fresh basil in a food processor or a tall container for an immersion blender. Blitz until the mixture is smooth and creamy. Stir in the grated Parmesan cheese.
Add this fresh pistou to the simmering soup, stirring it through. Let it cook for just 1 minute to warm through. Ladle half of the soup into bowls to serve immediately, or pour it into a flask for a packed lunch. Chill any remaining soup; it will keep for a couple of days in the refrigerator.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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