Spring vegetable soup with basil pesto

Recipe uploaded by

Sara Buenfeld

4 ratings

Recipe by Sara Buenfeld

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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.

Per serving

594 kcalories, protein 27g, carbohydrate 56g, fat 31 g, saturated fat 6g, fibre 16g, salt 2.35 g

Latest comments and suggestions

• Keith

  30 April 2008

  Keith rated and commented on this recipe

  

  Loved it, and so easy

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• LJF

  29 May 2008

  LJF rated and commented on this recipe

  

  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!

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• Limey

  27 July 2008

  Limey rated and commented on this recipe

  

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

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• Limey

  27 July 2008

  Limey commented on this recipe

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

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• jeannie

  16 October 2008

  jeannie rated and commented on this recipe

  

  Absolutely delicious!

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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)

FOR THE PESTO

• 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

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Difficulty and servings

Serves 2

Easily doubled

Preperation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian

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)

FOR THE PESTO

• 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

Per serving

594 kcalories, protein 27g, carbohydrate 56g, fat 31 g, saturated fat 6g, fibre 16g, salt 2.35 g

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