UNISLIM

Pesto Vegetable Soup

Full of goodness! Yummy!

Preparation Time:

10 minutes

Cooking Time:

30 minutes

Skill Level:

Easy

Servings:

4

UNISLIM
1
Ingredients
Method

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.