Butterbean & chickpea soup with pesto broth
50 minServes 4
A hearty vegetable soup with chickpeas and butter beans, finished with a fresh basil and garlic pesto drizzle.
| prepGather food processor or hand blender | ||||
| 1 tsp rapeseed oil | Sweat onion, carrot, celery & pepper, 5 min | Add water, cover & cook 5–10 min until soft | Add tomatoes, beans, stock & herbs, simmer 30 min | Ladle soup into bowls, drizzle pesto & oil |
| ½ tsp sea salt flakes | ||||
| 1 white onion, finely chopped | ||||
| 1 small carrot, peeled and diced | ||||
| ½ stick of celery, diced | ||||
| ½ de-seeded red pepper, diced | ||||
| 2 medium tomatoes, roughly chopped | ||||
| 1 can chickpeas, washed and drained | ||||
| 1 can butter beans, washed and drained | ||||
| 1 tsp dried parsley | ||||
| 1 tsp dried oregano | ||||
| 1 litre / 1000 ml vegetable stock | ||||
| 30 g fresh basil | Blitz basil, garlic & 8 tbsp soup until runny | |||
| 2 garlic cloves, peeled and roughly chopped | ||||
| Extra virgin olive oil, to serve | ||||
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