This is a tasty and chunky soup which takes 20 minutes to prepare from start to finish. I don’t add any pasta, but you could add some spaghetti or macaroni if you like.
Ingredient
- 2 leeks, halved and sliced (or use 2 onions, chopped)
- 2 sticks of celery, chopped
- 2 cloves garlic, minced
- selection of vegetables, chopped (I used a red pepper, 1/2 courgette, some green beans and a handful of frozen peas, but you can please yourself)
- 1 litre chicken stock
- 2 tbsp tomato purée
- 400g can borlotti beans
- fresh flat-leaf parsley
- 2 tbsp pesto
- parmesan cheese, grated
Method
- Fry the onion, celery and garlic in some olive oil for 2/3 mins. Add a good splash of the veg stock, cover, and cook until the celery has softened.
- Add the remaining stock, tomato purée, beans and vegetables, then season with salt and freshly ground black pepper. Simmer for about 5 minutes until the vegetables are tender.
- Stir through the pesto then check the seasoning, adjust if necessary. Garnish with the Parmesan cheese.
Serves 2-3.
