Summer Pistou

Pour in the vegetable stock, then add three-quarters of the haricot beans, the green beans, and half of the diced tomatoes. Bring to a simmer and cook for 5 to 8 minutes until all vegetables are tender.

Ingredients

15 mL of Vegetable Oil

950 mL of Vegetable Stock

240 mL of Haricot Beans

240 mL of Green Beans

240 mL of Diced Tomatoes

Equipment

Stock Pot

Meanwhile, combine the remaining haricot beans, remaining diced tomatoes, minced garlic, and fresh basil in a food processor or a bowl using an immersion blender, processing until the mixture is smooth.

Ingredients

80 mL of Haricot Beans

240 mL of Green Beans

240 mL of Diced Tomatoes

2 cloves of Minced Garlic

120 mL of Basil

Equipment

Food Processor

Immersion Blender

Bowl

Stir the Parmesan cheese into the bean and tomato puree, then incorporate this mixture into the main soup pot. Cook for an additional minute to blend the flavors.

Ingredients

120 mL of Parmesan Cheese

Equipment

Stock Pot