Summer Pistou

Begin by heating the rapeseed oil in a large pan over medium heat. Add the finely chopped leeks and sliced courgette, sautéing them gently for about 5 minutes until they become soft and fragrant, releasing their natural sweetness. Next, pour in the vegetable stock and stir in three-quarters of the cannellini beans along with the green beans and half of the chopped tomatoes. Allow this mixture to gently simmer for 5 to 8 minutes, stirring occasionally, until all the vegetables are tender and their flavors meld beautifully. While the soup simmers, prepare the pistou sauce by combining the remaining cannellini beans, chopped tomatoes, garlic cloves, and fresh basil leaves in a food processor or blender. Blitz the mixture until it’s smooth and vibrant, creating a luscious green sauce. Stir in the freshly grated Parmesan cheese until well integrated, adding a savory depth to the sauce. Carefully stir the creamy pistou into the simmering soup and cook together for an additional minute to marry the flavors. To serve, ladle half the soup into warm bowls or pour it into a flask for a convenient packed lunch. Tip: For an extra dimension of flavor, use freshly grated Parmesan and basil harvested at its peak freshness. Leftover soup should be cooled and refrigerated promptly, where it will keep deliciously for up to two days. This meal offers a delightful balance of warming comfort and summery freshness, making it a perfect choice for any season.