Braised Courgettes With Haricot Beans and Pistou

Fresh and summery, but also comforting and unctuous. The softness of the veg pairs beautifully with the bright herby pistou. Feel free to finish it will a good glug of olive oil and mop it all up with a bit of bread.

Course Main Course, Soup

Cuisine European, French, Mediterranean

Diet Vegan, Vegetarian

Keyword bean soup recipes, courgette soup, courgette soup recipe, easy bean soup recipes, pistou recipes

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings

Calories 556

Ingredients

4 Tablespoon Olive Oil
1 Teaspoon Fennel Seed
1 Small Red Onion
1 Teaspoon Dried Red Chilli
150 g Cherry Tomatoes
2 Clove Garlic
1 Large Courgette
330 ml Vegetable Stock
2 Teaspoon Sherry Vinegar
1 Lemon
300 g Cooked Haricot Beans
5 g Dill
5 g Basil
5 g Marjoram

Instructions

Heat the oil in a high sided frying pan (be sure you have lid or something the right size to cover the pan). Add the fennel seeds, onions and chilli and cook on a medium/low heat until the onions begin to soften.
Add the cherry tomatoes, garlic and courgettes, add the stock, cover and cook for 5 minutes.
Next add the vinegar, lemon juice and beans and cook on a low heat for another 10-15 minutes until the courgettes start to collapse and the beans begin to break up.
Whilst the veg are cooking, in a pestle and mortar, make the pistou by pounding the chopped herbs, add a pinch of salt into a paste and add a few drizzles of olive oil until you have a green spoonable, slurry.
Serve the braised courgettes with crusty bread and the pistou drizzled over the top.

Nutrition