Summer Pistou

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the panWarm the oil in a large pan and fry the leeks and courgette for 5 mins to soften.
2. 2Add the stockPour 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.
3. 3In the meantime, 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 mix in the Parmesan.
4. 4Stir the sauce into the soup, leave to cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch.
5. 5RestChill the remainder. Will keep for a couple of days.