Spring vegetable soup with basil pesto

Spring vegetable soup with basil pesto

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
594
protein
27g
carbs
56g
fat
31g
saturates
6g
fibre
16g
sugar
19g
salt
2.35g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, May 2007

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Barbora Briss's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious!

limefruitgum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

limefruitgum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

theflemingzoo's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

Loved it, and so easy

Questions

Tips