Soupe au pistou with beans and summer vegetables

Ingredients

For 1 serving

• Cooked cannellini beans80 g
• Cooked borlotti beans80 g
• Zucchini120 g
• Green beans80 g
• Potatoes80 g
• Tomatoes1
• White rice30 g
• Vegetable broth600 ml
• Basil10 g
• Garlic1 clove
• Extra virgin olive oil12 g
• Parmigiano Reggiano10 g
• Saltto taste

Contains: lactose, celery,

In season: June – September

Method

1. Bring the vegetable stock to the boil in a pot. Meanwhile peel the potatoes and cut them into cubes of about 1.5 cm, trim the courgettes and cut them into similar cubes, top and tail the green beans and cut them into 2 cm pieces.
2. Add the potatoes, courgettes and green beans to the stock and simmer over medium-low heat, lid ajar, for 20 minutes, until the potatoes are almost tender.
3. Meanwhile wash the tomato and dice it; rinse and drain the cannellini and borlotti beans.
4. Add the rice, beans and tomato and cook for 15 more minutes, stirring now and then, until the rice is soft and the soup has thickened; season with salt.
5. While the soup cooks, make the pistou: pound the basil leaves with the garlic and a pinch of salt in a mortar (or chop very finely), then work in the grated Parmesan and drizzle in the oil until you have a creamy green sauce.
6. Ladle the soup into a bowl and stir in the pistou at the last moment, off the heat, so the basil stays green and fragrant.