Summer Pistou
Pistou is Provence's answer to pesto, a garlicky basil sauce that transforms humble summer vegetables into something luminous. This vegetable soup builds its backbone from leeks and stock, then gets textured with beans and courgettes before the pistou arrives at the end, its rawness cutting through the warm broth. The technique matters: add the sauce after cooking so the basil stays bright, not dulled by heat.
Instructions
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..
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