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Soups and Starters Recipes -
Green Bean and
Vegetable Soup with Pesto
Recipe
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Soups and Starters Recipes
-
Green Bean and
Vegetable Soup with Pesto Recipe
Ingredients
Serve
4-5
-
2 tablespoons extra
virgin olive oil
-
1 leek, sliced
-
2 garlic cloves,
crushed
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1 potato, diced.
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1 celery stick, sliced
-
1 tablespoon chopped
thyme
-
425 g/14 oz canned
flageolet beans
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600 ml/1 pint Vegetable
Stock
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1 courgette, diced
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50 g/2 oz French beans,
halved
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125 g/4 oz frozen broad
beans, thawed salt and pepper
Pesto:
To serve:
Method:
-
First make
the pesto. Put the basil, pine nuts, garlic
and salt in a mortar and pound to a paste
with a pestle. Mix in the Parmesan.
-
Gradually
add the olive oil, working it in well with a
wooden spoon, until thick and creamy. Set
aside.
-
Heat the
oil in a large saucepan. Add the leek and
garlic and fry for 5 minutes. Add the
potato, celery and thyme and fry for a
further 10 minutes until light golden.
-
Stir in
the flageolet beans, together with their
liquid and the vegetable stock, return to
the boil,
cover
and simmer gently for 20 minutes.
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Add the courgette, French beans and broad beans and cook for a further
10 minutes. Season to taste with salt and
pepper.
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Ladle the soup into large bowls. Stir in a spoonful of pesto and serve
immediately with crusty French bread and
grated cheese, if wished.
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