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Pesto Vegetable Soup

Name: Pesto Vegetable Soup
Yield: 4
Ingredients: Spray oil; 1 Large onion; 3 Garlic cloves, crushed; 3 Celery sticks, finely chopped; 400g Carrots, chopped; 400g Potatoes, peeled and diced; 1 Litre hot vegetable stock; 1 Tbsp tomato puree; 6 Tomatoes, roughly chopped; 1x400g Kidney or cannellini beans, rinsed and drained; 2 Courgettes, chopped; Salt and freshly ground black pepper; 4tbsp Reduced fat green pesto

Vegetarian

Full of goodness! Yummy!

Preparation Time	10mins
Cooking Time	30mins
Level	Easy
Serves	4
Bites	1

Ingredients

Spray oil

1 Large onion

3 Garlic cloves, crushed

3 Celery sticks, finely chopped

400g Carrots, chopped

400g Potatoes, peeled and diced

1 Litre hot vegetable stock

1 Tbsp tomato puree

6 Tomatoes, roughly chopped

1x400g Kidney or cannellini beans, rinsed and drained

2 Courgettes, chopped

Salt and freshly ground black pepper

4tbsp Reduced fat green pesto

Method

Lightly spray a large sauce-pan with oil and set over a low heat. Cook the onion, garlic, celery and carrots, stirring occasionally for about 10 minutes until starting to soften.

Add the potatoes and cook for 5 minutes. Pour in the hot stock and add the tomato puree, tomatoes and canned beans. Simmer gently for 15 minutes and then stir in the courgettes. Cook for another 5 minutes until all the vegetables are tender.

Season to taste with salt and pepper. Ladle into shallow soup bowls and swirl in a spoonful of reduced fat green pesto.