Bean and pesto soup

Bean and pesto soup

If you want a veggie version of this Italian-influenced soup, use Cheddar instead of Parmesan.

By , 21 September 2015

(1 vote)

Bean and pesto soup
  • 1 Hour

  • Serves: 4

  • Price: £1.05 per serving

Nutritional Info
Each 472g serving contains
  • Energy

    1633KJ

    390KCAL

    19%
  • Fat

    20.4g

    med

    29%
  • Saturates

    6.2g

    high

    31%
  • Sugars

    9.7g

    low

    11%
  • Salt

    2g

    high

    33%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 346kJ/83kcal.
Ingredients
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 clove garlic, crushed
  • 1/2 to 1 tsp dried crushed chillies
  • 150g carrots, peeled and diced
  • 750ml vegetable stock made with 1 stock cube
  • 2 x 300g cans cannellini beans, rinsed and drained
  • 8 tbsp Asda Green Pesto
  • 160g bag washed baby spinach
  • 75g Parmesan, grated
Method
  • Heat the oil in a saucepan, add the onion and cook until soft. Add the garlic and crushed chillies and cook for a minute. Add the carrots and cook, stirring, for 3 minutes.

  • Add the stock and beans, and bring to the boil. Cover, then simmer for 5 minutes. Remove 2 large spoonfuls of the beans and carrots with a draining spoon and set aside.

  • Spoon 4 tbsp of the pesto into the soup and purée with a hand-held blender or processor. Stir in the reserved veg and heat until simmering.

  • Add the spinach; simmer for 3 minutes. To serve, swirl the rest of the pesto on top and sprinkle with Parmesan.