Summer Pistou

Ingredients

• 1 tbsp canola oil
• 2 leek
• 1 zucchini
• 1 L vegetable broth
• 400 g cannellini beans
• 200 g green beans
• 3 tomatoes
• 3 garlic clove
• ½ cup fresh basil
• 40 g Parmesan cheese

Steps

1. Heat oil in a large pot over medium heat. Add chopped leeks and zucchini and cook for 5 minutes until softened.
2. Pour in vegetable broth, then add three-quarters of the cannellini beans and all the green beans, and half of the chopped tomatoes. Simmer for 5-8 minutes until vegetables are tender.
3. Meanwhile, combine the remaining cannellini beans, remaining tomatoes, garlic, and fresh basil in a food processor or blender. Process until smooth.
4. Stir the Parmesan cheese into the blended mixture to form the pistou.
5. Stir the prepared pistou into the simmering soup and cook for 1 minute.
6. Ladle the Summer Pistou into bowls and serve warm.