Summer Pistou

1. Heat the oil in a large pan and fry the leeks and courgette for 5 minutes to soften. Pour in the stock, add three-quarters of the haricot beans along with the green beans and half the tomatoes, and simmer for 5 to 8 minutes until the vegetables are tender.
2. While that cooks, blitz the remaining beans and tomatoes with the garlic and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan. Stir this sauce into the soup, cook for 1 minute, then ladle half into bowls or pour into a flask for a packed lunch. Chill the rest, which will keep for a couple of days.

Tips from the ZestyPlate Kitchen

• Make the pistou fresh and at the last minute so the basil and garlic keep their bite.
• Pull the vegetables off the heat while they still have some texture; mushy is not the aim.
• Stir the pistou in off the heat so its raw, fresh flavour survives.
• It keeps a couple of days in the fridge and is good cold, packed into a lunchbox.