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Green Bean & Vegetable Soup with Pesto

Green Bean & Vegetable Soup with Pesto

 

Pesto is an Italian sauce made from basil, pine nuts, olive oil and Parmesan cheese. Ready-made varieties are widely available from supermarkets and delicatessens.

 

Serves 4-6
Preparation time: 15 minutes

Cooking time: 1.5 hours

  • 2 tablespoons extra virgin olive oil

  • 1 leek, sliced

  • 2 garlic cloves, crushed

  • 1 potato, diced

  • 1 celery stick, sliced

  • 1 tablespoon chopped thyme

  • 1 x 425 g (14 oz) can flageolet beans

  • 600 ml (1 pint) vegetable stock or water

  • 1 courgette, diced

  • 50 g (2 oz) French beans, halved

  • 125 g (4 oz) broad beans

  • 4 teaspoons ready-made pesto sauce

  • salt and pepper

To Serve:

  • French bread

  • freshly grated vegetarian Parmesan cheese (optional)

  1. Heat the oil in a large saucepan and fry the leek and garlic, stirring occasionally, for 5 minutes.

  2. Add the potato, celery and thyme and fry, stirring frequently, for a further 10 minutes until light golden.

  3. Stir in the flageolet beans with their liquid and the vegetable stock or water, bring to the boil, cover and simmer gently for 20 minutes.

  4. Add the courgette, French beans and broad beans and cook for a further 10 minutes. Season to taste.

  5. Ladle the soup into large bowls. Stir in a spoonful of pesto into each one and serve with French bread and Parmesan, if wished.

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