Meera Sodha's Vegan Recipe for Summer Beans with Basil Aioli | The new vegan

Once upon a time, I ate fish soup generously drizzled with aioli, and it was one day. It was less about the quality of the soup or the aioli and more about the pleasure of stirring a little (or all) of something rich, potent and creamy into the hot, light soup. The more I stirred, the more decadent the soup became. I think greens and beans lend themselves well to creaminess, so I've used them as conduits here in this light summer stew, to recreate a similar experience for you.

Summer Beans with Basil aioli

You will need a blender or an immersion blender to prepare the aioli.

Preparation 10 minCook 40 minServes 2

200g silken tofu (drained weight)5 garlic cloves, peeled, 3 minced 1¼ tsp. fine sea salt 1½ tsp. 2 tbsp lemon juice20 g picked basil leaves, plus extra for serving7 tbsp. net), finely chopped 1 large red onion, peeled and finely chopped 1 tbsp tomato purée 200 g green beans, halved 150 ml white wine 1 x 400 g tinned cannellini beans, drained

In a blender (or with an immersion blender), mix together the tofu, the two whole peeled garlic cloves, a quarter of a teaspoon of salt, the lemon juice, the basil leaves and three tablespoons of oil, then transfer to a serving bowl.

< p class="dcr-3jlghf">Place the remaining four tablespoons of oil in a medium to large saucepan over medium heat and, when hot, add the celery and onion, and sweat, stirring often, for 20 minutes, until reduced and caramelized. Add the three minced garlic cloves, cook and stir for two minutes, then stir in the tomato puree, remaining teaspoon of salt and green beans. Add the wine and let it evaporate for about six minutes or so. Add the cannellini beans and 600ml of just boiled water, simmer for five to seven minutes, until the cannellini are tender, then remove from the heat.

Spread beans between two bowls and serve each garnished with a dollop of basil aioli, plenty of olive oil and a few basil leaves.