Spring vegetable soup with basil pesto

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• tavycook

  30 April 2008

  tavycook 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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• Katie M

  25 October 2009

  Katie M rated and commented on this recipe

  

  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.

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• lalybaba

  16 April 2010

  lalybaba commented on this recipe

  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!

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• Olga

  03 March 2012

  Olga rated this recipe

  

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• harsh1973

  21 July 2012

  harsh1973 commented on this recipe

  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.

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http://www.bbcgoodfood.com/recipes/4332/

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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

Preparation 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, sugar 19g, salt 2.35 g

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