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Summer Pistou
This light vegetable soup comes together in about fifteen minutes, making it a quick option for lunch or dinner. Leeks, courgettes, and green beans simmer in vegetable stock, brightened by a fresh, vibrant pistou stirred in at the end. The pistou, made from cannellini beans, tomatoes, garlic, and basil, adds a creamy, herbaceous finish. It's a good one to make ahead; any leftovers will keep well in the fridge for a couple of days.
15 minServes 4
Method
2 steps · 15 min total
- 01
Sauté Vegetables, Simmer Soup
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.
- 02
Make Pistou, Finish Soup
