Spring Vegetable Soup With Basil Pesto
This vibrant vegetable and bean soup is a delightful combination of fresh green beans, courgette, and cannellini beans simmered in a flavorful vegetable stock. A fragrant homemade pesto made with fresh basil, garlic, and nuts adds a burst of herby goodness to each spoonful. Pair this hearty and wholesome soup with a side of crusty bread for a satisfying meal.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 2 leeks , washed and chopped
- 100g green beans , cut into lengths
- 1 large courgette , diced
- 1.2l hot vegetable stock
- 3 vine-ripe tomatoes , deseeded and chopped
- 400g can cannellini beans
- 1 nest vermicelli (about 35g)
- 25g pack basil
- 1 garlic clove , crushed
- 25g pistachios nuts
- 25g vegetarian Parmesan -style cheese, (we used Twyneham Grange, available from Sainsbury's)
- 2 tbsp olive oil
Instructions
- Heat the oil, then fry the leek until softened. Add the green beans and courgette, then pour in the stock and season to taste. Cover and simmer for 5 mins.
- Meanwhile, make the pesto: put the basil, garlic, nuts, Parmesan, oil and ½ tsp salt in a food processor, then blitz until smooth.
- Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 mins more until the veg are just tender. The soup and pesto can now be chilled for up to a day.
- Reheat the soup, if necessary, then stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top. Eat with chunks of crusty bread.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 594 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 56 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 16 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 2.35 milligram of sodium
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