Meera Sodha’s vegan recipe for summer beans with basil aïoli | The new vegan

Green beans and cannellini beans in a garlicky tomato sauce, with a basil mayonnaise-style sauce

Once upon a time, I ate a fish soup dolloped handsomely with aioli, and boy was that a day. It was less about how good the soup or the aioli were, and more the pleasure of stirring a little (or the whole lot) of something rich, potent and creamy into the warm, light soup. The more I stirred, the more decadent the soup became. I think both greens and beans take well to creaminess, so I’ve used them as conduits here in this light summer stew, to re-create a similar experience for you.

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