Refreshing Summer Pistou Soup with Garlic and Basil

Step 1: Prepare the Vegetables

• Heat oil and cook the vegetables:
  Heat 1 tablespoon of rapeseed oil in a large pan over medium heat. Add the finely sliced leeks and diced courgette. Fry for about 5 minutes, stirring occasionally, until softened but not browned.

Step 2: Add Stock and Simmer

• Add the stock and simmer the vegetables:
  Pour in 1 liter of boiling vegetable stock. Add three-quarters of the haricot beans, the chopped green beans, and half of the chopped tomatoes. Stir everything together, bring it to a simmer, and cook for 5-8 minutes, or until the vegetables are tender.

Step 3: Make the Bean and Tomato Sauce

• Blend the remaining ingredients:
  While the soup simmers, take the remaining beans and tomatoes, along with the garlic and basil. Blitz them in a food processor or use a stick blender until smooth. Stir in the freshly grated Parmesan cheese.

Step 4: Combine the Sauce and Soup

• Add the blended sauce to the soup:
  Stir the smooth bean and tomato sauce into the soup, and cook for another 1 minute to heat through. Taste the soup and adjust seasoning if necessary.

Step 5: Serve or Store

• Serve immediately or store for later:
  Ladle half of the soup into bowls to serve immediately, or pour the soup into a flask for a packed lunch. Let the remaining soup cool and store it in the fridge for up to 2 days.

Extra Tips:

Garlic's Health Benefits:
Chopping, grating, or crushing garlic releases allicin, a compound thought to have many health benefits, including anti-inflammatory properties and improved heart health.

Portion Size:
This recipe yields enough soup for two days. You can store the leftovers in the fridge and enjoy them for lunch or dinner the next day.