About the Recipe
Do you sometimes yearn for a soup that has something you can bite in to and enjoy a variety of textures?
This almost broth like soup packs it all in. From the beans to the courgette you've got it all.
Even better? It's packed to the rim of your bowl full of healthy fiber and fats, vitamins & minerals
For the pesto
25g/1oz fresh basil leaves
25g/1oz spinach, watercress and rocket salad
25g/1oz skin-on almonds, roughly chopped
½ garlic clove, peeled
1 tsp fresh lemon juice
5 tbsp extra virgin olive oil
½ tsp flaked sea salt
freshly ground black pepper
For the soup
2 tbsp extra virgin olive oil
1 onion, thinly sliced
2 celery sticks, thinly sliced
1 courgette, chopped
2 carrots, chopped
2 garlic cloves, thinly sliced
400g tin borlotti beans, drained and rinsed
400g tin cannellini beans, drained and rinsed
900ml/1½ pint vegetable stock, made with 1 vegan stock cube
First make the pesto. Put all the pesto ingredients in a food processor and blend until it forms a vibrant green paste with a little crunch. Adjust the seasoning to taste. Set aside.
To make the soup, heat the oil in a large saucepan or flameproof casserole and gently fry the onion, celery, courgette and carrots for 10 minutes, stirring occasionally. Add the garlic and cook for a few seconds more, stirring.
Tip the beans into the pan, add the vegetable stock and bring to a simmer. Cook for 5 minutes, then adjust the seasoning to taste and ladle into bowls.
Top with spoonfuls of the basil pesto to serve.