(soak the beans in cold water overnight)
1/ In a food processor start making your Pistou. Blend the garlic, olive oil and basil together. Salt to taste.
2/ Pulse blend a few times keeping a bit of texture.
Keep in the fridge until serving
3/ Cook the soaked beans into the vegetable stock for about 30-minutes ( veg stock cube are fine )
4/ In the meantime wash and peel your vegetables.
Cut the carrot and courgette in small chunks about 1/2 cm thick.
5/ In a large saucepan heat the tablespoon of olive oil gently.
6/ Start adding the Carrots to the pan and gently sauté for about 4/5 minutes on medium heat.
7/ Add the courgettes and broccoli florets.
Add a pinch of salt and keep sautéing for another 4/5 minutes.
8/ When your vegetables just start coloring, add the optional tomato cut in thick chunks, stir into your vegetables and add the beans + vegetable stock to the saucepan.
9/ Cook on medium heat for 20 minutes to a low simmer.
10/ Salt to taste and serve. Drizzle the pistou generously into each bowls.