Spring vegetable soup with basil pesto

A former magazine cover star, this satisfying soup is special enough for entertaining and easy enough to size down

Reheat the soup, if necessary, then stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top. Eat with chunks of crusty bread.

  • Yield: Serves 2
  • Cooking time: 15 Min
  • Rating: 5/5
  • Publisher: Bbcgoodfood.com

Ingredients

  • 1 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 2 leek Leek lee-kLike garlic and onion, leeks are a member of the allium family, but have their own distinct… , washed and chopped
  • 100g green bean, cut into lengths
  • 1 large courgette Courgette corr-zjetThe courgette is a variety of cucurtbit, which means it's from the same family as cucumber,… , diced
  • 1.2l hot vegetable stock
  • 3 vine-ripe tomato Tomato toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in… , deseeded and chopped
  • 400g can cannellini bean Cannellini bean can-a-leen-ee beenSlightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
  • 1 nest vermicelli (about 35g)
  • 25g pack basil Basil ba-zilMost closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
  • 1 garlic clove, crushed
  • 25g pistachio nuts
  • 25g vegetarian Parmesan Parmesan parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It… -style cheese, (we used Twyneham Grange, available...
  • 2 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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