Instruction

• Heat 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
• 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, 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