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    Basil & white bean pistou with goat’s cheese toasts

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    Basil & white bean pistou with goat’s cheese toasts

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    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. 

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    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.


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