Summer pistou soup
Preparation time: 7 minCooking time: 13 min2 servings
From the article: 10 follicular-phase recipes: breakfast, salads and everyday meals
Ingredients
2 Servings
- 1 tbsp rapeseed oil
- 2 leeks
- 1 courgette
- 1 litre vegetable stock
- 400 g drained cannellini beans
- 200 g green beans
- 3 tomatoes
- 3 garlic cloves
- 1 cup basil
- 40 g Parmesan
Instructions
- 1Heat the rapeseed oil in a large saucepan.
- 2Gently soften the finely chopped leeks and diced courgette for about 5 minutes.
- 3Pour in the stock and add about three quarters of the cannellini beans, the green beans and half the chopped tomatoes.
- 4Simmer for 5 to 8 minutes until tender, allowing longer as needed to cook the green beans thoroughly.
- 5For the pistou, blend the remaining cannellini beans and tomatoes with the garlic and basil, then stir in the Parmesan.
- 6Stir the pistou into the soup, simmer for another 1 minute and adjust the seasoning.
Nutrition: 370 kcal · 21 g protein · 45 g carbs · 10 g fat
