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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