Summer Pistou

Name: Summer Pistou
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: french
Ingredients: 1 tbs Rapeseed Oil; 2 finely chopped Leek; 1 large Courgettes; 1 L Vegetable Stock; 400 g Cannellini Beans; 200 g Green Beans; 3 chopped Tomatoes; 3 chopped Garlic Clove; Small pack Basil; 40 g Parmesan

A classic French vegetarian from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

276

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as French Vegetarian in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/summer-pistou

Ingredients

1 tbsRapeseed Oil
2 finely choppedLeek
1 largeCourgettes
1 LVegetable Stock
400 gCannellini Beans
200 gGreen Beans
3 choppedTomatoes
3 choppedGarlic Clove
Small packBasil
40 gParmesan

Instructions

01
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.
02
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.