Green Bean and Vegetable Soup with Pesto Recipes

Ingredients :

2 tbsp extra virgin olive oil

1 leek, sliced

2 garlic cloves, crushed

1 potato, diced

1 celery stick, sliced

1 tbsp chopped thyme

14 oz canned flageolet beans

1 pint vegetables stock

1 courgette, diced

2 oz French beans, halved

4 oz frozen broad beans, thawed

salt and pepper

Pesto:

4 oz basil leaves

1 oz pine nuts

2 garlic cloves

1/4 tsp coarse salt

2 oz freshly grated Parmesan cheese

4 fl oz extra virgin olive oil

1. First make the pesto.
2. Put the basil, pine nuts, garlic and salt in a mortar and pound to a paste with a pestle.
3. Mix in the Parmesan.
4. Gradually add the olive oil, working it in well with a wooden spoon, until thick and creamy, set aside.
5. Heat the oil in a large saucepan.
6. Add the leek and garlic and fry for 5 minutes.
7. Add the potato, celery and thyme and fry for a further 10 minutes until light golden.
8. Stir in the flageolet beans, together with their liquid and the vegetables stock, return to the boil, cover and simmer gently for 20 minutes.
9. Add the courgette, French beans and broad beans and cook for a further 10 minutes.
10. Season to taste with salt and pepper.
11. Ladle the soup into large bowls.
12. Stir in a spoonful of pesto and serve immediately with crusty French bread and grated cheese, if wished.

Serves 4

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