Spring vegetable soup with basil pesto

Spring vegetable soup with basil pesto

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(10 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 2
A former magazine cover star, this satisfying soup is special enough for entertaining and easy enough to size down

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal594
  • fat31g
  • saturates6g
  • carbs56g
  • sugars19g
  • fibre16g
  • protein27g
  • salt2.35g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 leek, washed and chopped
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 100g green bean, cut into lengths
  • 1 large courgette, diced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1.2l hot vegetable stock
  • 3 vine-ripe tomato, deseeded and chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 400g can cannellini bean
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 1 nest vermicelli (about 35g)

For the pesto

  • 25g pack basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 garlic clove, crushed
  • 25g pistachio nuts
  • 25g vegetarian Parmesan -style cheese, (we used Twyneham Grange, available from Sainsbury’s)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. 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.

  2. Meanwhile, make the pesto: put the basil, garlic, nuts, Parmesan, oil and ½ tsp salt in a food processor, then blitz until smooth.

  3. 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.

  4. 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.

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Comments, questions and tips

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Comments (14)

thomashardy345's picture

Hello Good Food, my name is thomashardy345, and I would like to inform you that pesto is not vegetarian approved. how dare you make a recipe such as this and put it under vegetarian. today I ate a poor animal due to you. please think about what you've done to me, you ruined me.

catie74's picture

If you were that passionate you would have known not to eat it. I'm sure you will survive

Gwoman's picture

Point one is if you followed the recipe it calls for "vegetarian" pesto.
Point two: always read the lable

thomashardy345's picture

You poor thing, I apologise sincerely for the heartbreak this ignorant fool has caused you. You'll be in my thoughts. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Barbora Briss's picture
5

delicious!

harsh1973's picture

Leeks arent a very common vegetable in India, but hen i did get my hands on some, i tried this fantastic and wholesome soup... very refreshing and delicious. Easy to make, and the pesto brought out a great flavour to as simple soup.

lalybaba's picture

have made this loads of times since it appeared on GF magazine cover. I do occasionally cheat and use bought pesto, but regardless, the dish always goes down a storm!

katie_m's picture
4

This a really lovely, simple & light soup . It's versatile too - just use what you've got - I added chilli to give it a bite.

sybbie's picture
5

Absolutely delicious!

limefruitgum's picture
4

i also added some sweetcorn and red kidney beans for some colour.

limefruitgum's picture
4

I had to substitute tomatos for a dash of purée, but it went down a storm :)

theflemingzoo's picture
5

We loved this one. It's so easy and really does freeze well. Have made it several times now. Must admit I cheated each time and bought a jar of pesto!

tavyman's picture
5

Loved it, and so easy

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