Ingredients
1 tbsp olive oil 2 leeks, washed and chopped 100g green beans, cut into lengths 1 large courgette, diced 1.2lt hot vegetable stock 3 vine-ripe tomatoes, deseeded and chopped 400g can cannellini beans 1 nest vermicelli (about 35g) For the pesto 25g basil (leaves only) 1 garlic clove, crushed 25g toasted nuts – pistachio, cashew or pinenuts 25g parmesan 2 tbsp olive oil |
Method
1. Heat the oil, then fry the leek until softened. Add the green beans and courgette, then pour in the stock and season to taste. Cover and simmer for 5 mins. 2. Meanwhile, make the pesto: put the basil, garlic, nuts, Parmesan, oil and ½ tsp salt in a food processor, then blitz until smooth. Add a little water if too thick. 3. Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 mins more until the veg are just tender. The soup and pesto can now be chilled for up to a day. 4. Reheat the soup, if necessary, then stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top. Eat with chunks of crusty bread. |