Published · Easy

Spring vegetable soup with basil pesto

A former magazine cover star, this satisfying soup is special enough for entertaining and easy enough to size down https://www.bbcgoodfood.com/recipes/spring-vegetable-soup-basil-pesto

Total Time 25 min
Serves 2
Cost £
Complexity Easy
by GemmaBactrian
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Ingredients

1tablespoon Oil, olive
2 Leeks · washed and chopped
100gram Beans (runner) · cut into lengths
1 Courgette · diced
6/5liter Stock cubes, vegetable
3 Tomatoes · deseeded and chopped
400g cans Cannellini Bean
1 Nest Vermicelli
25g packs Basil
1clove Garlic · crushed
25gram Pistachio Nuts
25gram Vegetarian Parmesan -Style Cheese
2tablespoon Oil, olive

Always check ingredient packaging for allergens and dietary suitability. Any nutrition or dietary labels are estimates and not a substitute for professional advice.

Method

I

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.

II

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

III

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.

IV

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.