Summer Pistou

The method

1. 01

   Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften.

2. 02

   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.

3. 03

   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.

4. 04

   Stir in the Parmesan.

5. 05

   Stir the sauce into the soup, cook for 1 min.

6. 06

   Ladle half into bowls or pour into a flask for a packed lunch.

7. 07

   Chill the remainder. Will keep for a couple of days.