This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was a simple vegetable soup with a basil purée (pistou, like pesto but without the nuts) was one I made a few days before leaving for France and which I lived off for those few days for both lunches and dinner (quick and easy to serve when you’ve got a “to do” list a mile long!). It was the perfect not-quite-summer dish – light enough to enjoy in the middle of a warm-ish day but warming on a chilly late-spring evening. I followed David’s recipe to a T, except that I went the canned chickpeas instead of the dried beans route which saved me a lot of time. The recipe could really work with any canned beans but I’m sure it’s more authentic following David’s recipe. In any case, it’s one I’ll remember because I loved the flavour (the pistou really is something!) and it’s a soup I could see myself making again in the warm weather (you can’t say that about many soups!). I also added some shredded chicken to some of the leftovers and it was délicieux!