Chunky bean and vegetable soup with basil
pesto
Serves 4
A hearty fiber-rich soup chock full
of protein-packed beans and chunky vegetables, and accented by the
robustness and creamy texture of basil pesto.
2 tablespoons extra virgin olive
oil
1 onion — diced
1 carrot — halved lengthwise and sliced into half-rounds
1 zucchini — halved lengthwise and sliced into half-rounds
1 potato — peeled and cut into small cubes
16 green beans — cut into 1-inch pieces
6 cups vegetable or chicken stock
1 teaspoon salt
½ teaspoon freshly ground black pepper
14 oz (400g) canned cannellini beans — rinsed and drained
¼ cup pesto (store-bought or homemade)
HEAT the oil in a large saucepan over a
medium heat. COOK the onion for 4 minutes. ADD the carrot and cook
for 2 minutes, then add the zucchini, potato and green beans and
cook for 2 minutes more, stirring occasionally. ADD the stock, salt
and pepper, bring to the boil, then cover the pot, reduce the heat
and simmer for 15 minutes. ADD the white beans and pesto and cook
for 1 minute.
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