Page 21 - PowerPoint Presentation
P. 21
Spring vegetable soup with
basil pesto
Ingredients Method
1 tablespoon olive oil
2 leeks, washed and chopped Heat the oil, then fry the leek until
100g green beans, cut into lengths softened. Add the green beans and
1 large courgette, diced courgette, then pour in the stock and
1.2l hot vegetable stock season to taste. Cover and simmer for 5
3 vine-ripe tomatoes, deseeded minutes.
and chopped Meanwhile, make the pesto: put the
400g can cannellini beans basil, garlic, nuts, Hard Cheese, oil and ½
1 nest vermicelli (about 35g) teaspoon salt in a food processor, then
For the pesto blitz until smooth.
25g pack basil Stir the tomatoes, cannellini beans and
1 garlic clove, crushed vermicelli into the soup pan, then
25g pistachios nuts simmer for 5 minutes more until the veg
25g Tesco Everyday Value Italian are just tender. Stir in half the pesto.
Style Hard Cheese (vegetarian) Ladle into bowls and serve with the rest
of the pesto spooned on top. Eat with
2 tablespoons olive oil chunks of crusty bread.
