Summer Pistou

Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften. 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. 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. Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder. Will keep for a couple of days.

• 1 tbs of Rapeseed Oil
• 2 finely chopped of Leek
• 1 large of Courgettes
• 1L of Vegetable Stock
• 400g of Cannellini Beans
• 200g of Green Beans
• 3 chopped of Tomatoes
• 3 chopped of Garlic Clove
• Small pack of Basil
• 40g of Parmesan