Two cans of beans - one large and white and the other green and small. The beans are the name giver of this soup. But a large amount of vegetables are the base. I used home made veg stock and some veg stock cube.
The addition of a mint pesto boost the flavour of the soup. But be careful, a little mint pesto goes a long way. Otherwise it will taste as if you have dropped some breath mints in the soup, ups!
Recipe for 4:
200 g large white beans, 175 g small green beans canned
3 spring onions 3 garlic cloves, 1 large carrot, 180 g celeriac, 12 cm leek, 3 button mushrooms, 1/2 courgette, 4 small potatoes
900 ml veg stock or chicken stock, 1 bay leaf, 3 stalks of savoury, salt and pepper, 2 tbsp oil
Pesto:
6 mint stalks, 40 g Parmesan, 1 garlic clove, 3 tbsp ground almonds, 4 tbsp rapeseed oil, pepper
Chop all veggies and start them in oil. After 5 min season and add stock. Bring to a boil and close the lid and cook until veggies are nearly soft. Drain and wash the beans and add them. Cook 5 more min.
Prepare the Pesto!
You can mash some of the soup with a potato masher to make it more creamy. Serve with a bit of Pesto on top.
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