Spring Vegetable soup is so good on a chilly spring night and even good with a grilled sandwich for lunch. This soup is special enough for entertaining and easy enough to size down.
Ingredients
1 tbsp olive oil
2 leek, washed and chopped.
100g green been, cut into lengths.
1 large courgette, diced
1.2 l hot vegetable stock
3 vine ripe tomato
400g cannellini bean.
1 nest vernicelli
For the pesto :
1) 25g pack basil
2) 1 garlic clove, crushed.
3) 25g pistachio nuts
4) 25g vegetarian parmesan - style cheese
5) 2 tbsp olive oil.
Method to cook :
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 1/2 tsp salt in a food processor, then blitz until smooth.
3) Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 mins more until the vegetables are just tender. The soup and pesto can now be chilled for up to a day.
4) if necessary, Reheat the soup, then stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top. Eat with chunks of bread.
- Mayuka
