Vegetable Soup with Pesto Recipe

Recipe : Vegetable Soup with Pesto

Ingredients :

1 cup dried white beans

2 tsp olive oil

2 medium onions, sliced finely

1 clove garlic, crushed

1 tsp dried thyme leaves

2 liters chicken stock

2 medium potatoes, peeled and cut into cubes

1 large leek, cleaned and sliced

1 medium carrot, sliced

2 cups peeled and cubed butternut pumpkin

2 cups sliced zucchini

2 cups sliced green beans

pepper, to taste

Pesto

large bunch fresh basil

2 cloves garlic, peeled

2 tbsp lemon juice

1 tbsp extra virgin olive oil

2 tbsp pine nuts

2 tbsp finely grated parmesan cheese

Method :

Place beans in large bowl; cover with cold water, soak overnight. Drain beans and discard soaking water. Place beans in a large pan and add 1.5 liters cold water; bring to the boil, cover and leave to simmer for 40 minutes (do not overcook). Drain beans, discarding the water.

In a large pan, heat oil, add onion, garlic and thyme; cover and cook over low heat for 5 minutes (do not allow onions to color). Add stock, white beans, potato, leek, carrot and pumpkin; bring to boil. cover and simmer for 7-8 minutes. Add the zucchini and green beans and pepper, simmer another 3-4 minutes. Ladle soup into deep, heated serving bowls and top each bowl with a spoonful of Pesto.

To make Pesto: Strip basil leaves and place in a food processor with garlic, lemon juice and oil. Process until finely chopped. Add pine nuts and parmesan and process until smooth.

Note: There is less oil in this pesto than in a true pesto, but enough to give it flavor.

Fat per serve : 10 grams

Serves 6

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