Winter Vegetable Soup with Pesto

Name: Winter Vegetable Soup with Pesto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 190g Barilla Vegan Pesto; 200g onions, roughly chopped; 200g carrots, peeled and roughly chopped; 150g celery, roughly chopped; 2 x 400g tinned chopped tomatoes; 80g cavolo nero or curly kale, thickly sliced; 2 x 400g tins borlotti beans, drained; 15ml Olive Oil; - Sea salt and freshly ground black pepper; 20g Pine Nuts; 12 Basil Leaves

30 minutes

Pesto Tomatoes

This Winter Veg Soup is a richly flavoured filling soup made with the classic base of onions, carrots and celery. The addition of kale and borlotti beans provides a good portion of protein, then Barilla Vegan Pesto is both stirred through it and served on top for an added hit of flavour.

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Ingredients

4 servings

190gBarilla Vegan Pesto

200gonions, roughly chopped

200gcarrots, peeled and roughly chopped

150gcelery, roughly chopped

2 x 400gtinned chopped tomatoes

80gcavolo nero or curly kale, thickly sliced

2 x 400gtins borlotti beans, drained

15mlOlive Oil

-Sea salt and freshly ground black pepper

20gPine Nuts

12Basil Leaves

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Heat a sauté pan until hot, add the olive oil, onions, carrots and celery, cover with a lid and cook gently for 5 minutes until just softening.

Step 2

Add the tinned tomatoes. Fill one can with water and add to the pan, then stir well, bring to the boil, cover and simmer for 10 minutes.

Step 3

Stir in the cavalo nero and cook for 3 minutes, then add the beans and return to a simmer for 2 minutes.

Step 4

Remove from the heat anf stir in half of the Barilla Vegan Pesto

Step 5

Divide between serving bowls and top each bowl with a spoon of Barilla Vegan Pesto, pine nuts and fresh basil.

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