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Spring vegetable soup with basil pesto

Spring vegetable soup with basil pesto

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Rating: 5 out of 5.20 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Easily doubled
  • Easily halved
  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal594
fat31g
saturates6g
carbs56g
sugars19g
fibre16g
protein27g
salt2.35g
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Ingredients

For the pesto

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2007

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Overall rating

Rating: 5 out of 5.20 ratings
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