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Bean Soup with Basil Pesto

A simple yet hearty bean soup with celery, leek, potato and carrot. This soup has an added twist with vegan basil pesto. Great for cold nights!


3 tsp olive oil
1 onion
2 sticks chopped celery
1 chopped leek
2 diced potatoes
1 diced carrot
1 can (410g) drained red kidney beans
1 can (410g) drained white butter beans
1 can (410g) whole peeled tomatoes
Bay leaf
1 litre vegtable stock
125g trimmed and halved french green beans
1 finely diced baby marrow
Salt and black pepper to taste
30 ml vegan basil pesto

Cooking Instructions

  • Heat the oil in a saucepan and saute the onion, celery, leek, potatoes and carrot over a medium heat for 20 minutes, without browning.
  • Add the vegetable stock, beans, tomatoes, herbs and seasoning. Simmer for 20 minutes. Add the green beans and baby marrow. Cook for 10 more minutes.
  • Serve with a small dollop of basil pesto.
Serves 4 people

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