Ingredients
• 1tbsp Olive Oil
• 2 leeks (washed & chopped)
• 100g green beans (cut into lengths)
• 1 large courgette (diced)
• 1.2l hot vegetable stock
• 3 vine-ripened tomatoes (deseeded and chopped)
• 400g can of cannellini beans
• 1 nest vermicelli (about 35g)
For the pesto
25g fresh basil
1 garlic clove (crushed)
25g pistachio nuts
25g vegetarian parmesan cheese
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, season to taste. Cover and simmer for 5 mins.
2) Meanwhile make the pesto: put the basil, garlic, nuts, parmesan, oil and ½ tsp of salt into a food processor till blitzed to smooth.
3) Stir in the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5mins more until the vegies are tender. The soup & pesto, can now be chilled for up to a day.
4) Reheat the soup for use, stir half the pesto, ladle the bowls and serve with the rest of the pesto.
