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Basil & white bean pistou with goat’s cheese toasts
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150g tub Essential French Goat’s Cheese Spreadable
4 cloves garlic, crushed
1 tbsp olive oil
2 onions, chopped
3 sticks celery, diced
2 x 400g cans haricot beans, drained
850ml Cooks’ Ingredients Vegetable Stock
25g pack basil, leaves only, small leaves reserved, remainder torn into small pieces
2 tsp Cooks’ Ingredients Zhoug
8 thin slices ciabatta (about ½ loaf)
1. Beat the goat’s cheese in a small bowl with ¼ of the crushed garlic. Set aside.
2. Heat the oil in a large saucepan. Fry the onions and celery for 5 minutes, stirring frequently until softened. Add the remaining garlic and fry for a further 2 minutes. Add the beans and stock and heat until simmering. Cover and cook gently for 15 minutes.
3. Preheat the grill to medium. Use a potato masher to lightly mash the soup and thicken the liquid. Cook for a further 5 minutes, then stir in the torn basil leaves and zhoug.
4. Grill the ciabatta slices on both sides and spread with the garlic goat’s cheese. Grill for a further 2 minutes until the cheese is hot. Ladle the soup into bowls, top with the goat’s cheese toasts and serve scattered with the reserved basil leaves.
Cook’s tip Use any other soft cheese instead of the goat’s cheese – cream cheese, cottage cheese, ricotta or vegan spreadable are all ideal. Don’t forget to add the garlic for a delicious extra hit of flavour.
Typical values per serving:
Vegetarian/2 of your 5 a day/high in protein
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