התמונה להמחשה בלבדSummer Pistou
Cooking With KidsSteady frying heat sets the outside quickly while allowing the centre to cook through as directed. In summer pistou, tbs Rapeseed Oil, finely chopped Leek and large Courgettes are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat 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.
- 2Meanwhile, 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.
Nutrition
- Calories
- 638
- Protein
- 33.3g
- Carbs
- 96g
Recommended Equipment & Products
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To preserve the vibrant green colour and fresh flavour of the pesto, add it to the pot only after the heat is off. Stir gently so the residual heat releases the wonderful basil aroma. To make the soup a more substantial meal, add a handful of short pasta or cooked white beans. If the children love cheese, sprinkle some grated Parmesan over each bowl just before serving.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In summer pistou, tbs Rapeseed Oil, finely chopped Leek and large Courgettes are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
