Summer Pistou

A light vegetable soup with an aromatic basil sauce — the perfect dish for warm days. Fresh vegetables and a creamy consistency thanks to white beans make it both satisfying and nutritious.

Ingredients

• 1 tbsp Rapeseed oil
• 2 pcs Leek
• 1 pcs Zucchini
• 1 l Vegetable broth
• 400 g Canned white beans (cannellini)
• 200 g Green beans
• 3 pcs Tomatoes
• 3 clove Garlic
• bunch Fresh basil
• 40 g Parmesan

Instructions

1. Heat the oil in a large pot and sauté the sliced leek and zucchini for about 5 minutes until softened. Pour in the vegetable broth and add three-quarters of the white beans, the green beans, and half of the tomatoes. Simmer over medium heat for 5–8 minutes until the vegetables are tender.
2. Meanwhile, in a blender (or using an immersion blender), blend the remaining beans and tomatoes, garlic, and fresh basil until smooth. Add the Parmesan and mix well.
3. Pour the prepared pistou sauce into the soup and simmer for another 1 minute. Ladle the soup into bowls or transfer to a thermos. Cool the remainder and store in the refrigerator — the dish keeps for 2–3 days.