Name: Spring vegetable soup with basil pesto
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 2 leeks washed and chopped; 100g green bean cut into lengths; 1 large courgette diced; 1.2l hot vegetable stock; 3 vine-ripe tomatoes deseeded and chopped; 400g can cannellini bean; 1 nest vermicelli (about 35g); 25g pack basil; 1 garlic clove crushed; 25g pistachio nuts; 25g vegetarian parmesan -style cheese, (we used Twyneham Grange, available from Sainsbury’s); 2 tbsp olive oil

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Spring vegetable soup with basil pesto

Spring vegetable soup with basil pesto

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.7 out of 5.24 ratingsRate

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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

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Salmon, broccoli & potato bake

A star rating of 3.7 out of 5.112 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
2 leeks

washed and chopped
100g green bean

cut into lengths
1 large courgette

diced
1.2l hot vegetable stock
3 vine-ripe tomatoes

deseeded and chopped
400g can cannellini bean
1 nest vermicelli

(about 35g)

For the pesto

25g pack basil
1 garlic clove

crushed
25g pistachio

nuts
25g vegetarian parmesan

-style cheese, (we used Twyneham Grange, available from Sainsbury’s)
2 tbsp olive oil

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Nutrition: per serving

kcal594
fat31g
saturates6g
carbs56g
sugars19g
fibre16g
protein27g
salt2.35g

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.

Recipe from Good Food magazine, May 2007

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A star rating of 4.7 out of 5.24 ratings

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