Ingredients
- Vegetable Stock (1L)
- Courgettes (1 large)
- Leek (2 finely chopped)
- Cannellini Beans (400g)
- Green Beans (200g)
- Tomatoes (3 chopped)
- Garlic Clove (3 chopped)
- Basil (Small pack)
- Parmesan (40g)
- Rapeseed Oil (1 tbs)
Instructions
Steps
- In a large pan, heat rapeseed oil and sauté leeks and courgette for 5 minutes until softened.
- Add vegetable stock, three-quarters of the cannellini beans, green beans, and half of the tomatoes. Simmer for 5-8 minutes until vegetables are tender.
- In a food processor, blend the remaining beans, tomatoes, garlic, and basil until smooth, then mix in Parmesan cheese.
- Stir the basil sauce into the soup and cook for an additional minute.
- Ladle half of the soup into bowls or pour it into a flask for a packed lunch, and chill the rest for later.