Feel the warmth and goodness of winter when you add this international soup to your lunch menu.
Ingredients and Method
Feel the warmth and goodness of winter when you add this international soup to your lunch menu.
SERVES 4
15 ml olive oil 1 onion, chopped
2 baby leeks, chopped
2 garlic, crushed
1 carrot, cut into rounds
2 stalks celery, sliced
1 x 400g tin of tomatoes, peeled and diced
1 L vegetable stock
30 ml tomato concentrate
2 bay leaves
1 x 300g tin white beans, drained
75 g green beans, halved
BASIL PESTO
15 basil leaves
10 ml chopped almonds
1 clove garlic, chopped
15 ml pecorino, grated
10 ml olive oil
Instructions:
Heat a large pot with the olive oil over a medium heat, add the onion, leek, garlic, carrot and celery and cook for 3 minutes, stirring frequently. Then add the tinned tomatoes, vegetable stock, tomato concentrate, bay leaves and beans, and allow to simmer for 15 minutes. Season with salt and pepper. To make the pesto, combine all ingredients except the olive oil in a mortar and pestle and pound until combined, then add the olive oil and mix well. To serve: ladle into bowls and serve topped with the pesto.
