Winter Vegetable Soup with Pesto
Winter Vegetable Soup with Pesto
30 minutes total
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.
Open Recipes
The world is becoming more inclusive. Food should too. More Open Recipes coming soon.
Ingredients
Serves 4
| 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 |
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.
Passive cooking
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.