Borlotti Bean Soup with Pesto

Name: Borlotti Bean Soup with Pesto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 3 tbsp olive oil; 4 garlic cloves, thinly sliced; 2 tsp smoked paprika; 1 tsp fennel seeds; 25g fresh flat-leaf parsley, stalks and leaves chopped; 2 tsp tomato puree; 1 tbsp cider or red wine vinegar; 400g tin borlotti beans, drained and rinsed; 160g spring greens, shredded; 400g tin cherry tomatoes; 1 vegetable stock cube; 650ml boiling water; sea salt and freshly ground pepper; 50g basil leaves; 1 tbsp pine nuts; 1 garlic clove, grated; 15g grated parmesan cheese; 75ml extra-virgin olive oil

6 steps

Prep:20minCook:20min

Bean soup and pesto is such a heart-warming comfort dish. This is something that I prepare for friends and family as a gesture of kindness and love. It's beautifully simple and generous.

Updated at: Thu, 17 Aug 2023 02:59:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories785.9 kcal (39%)

Total Fat63.8 g (91%)

Carbs42.6 g (16%)

Sugars7.9 g (9%)

Protein17.4 g (35%)

Sodium900.4 mg (45%)

Fiber14.1 g (50%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

for the soup

3 Tbspolive oil

4garlic cloves

thinly sliced

2 tspsmoked paprika

1 tspfennel seeds

25gfresh flat-leaf parsley

stalks and leaves chopped

2 tsptomato puree

1 Tbspcider vinegar

or red wine

400gtin borlotti beans

drained and rinsed

160gspring greens

shredded

400gtin cherry tomatoes

1vegetable stock cube

650mlwater

for the quick chopped pesto

50gbasil leaves

1 Tbsppine nuts

1garlic clove

grated

15ggrated parmesan cheese

75mlextra-virgin olive oil

Instructions

Step 1

Heat the oil in a large saucepan over a medium heat, add the garlic, spices, parsley stalks, and tomato puree, stir for two minutes.

Step 2

Add the vinegar, beans, spring greens, cherry tomatoes, stock cube, and boiling water.

Step 3

Cover and simmer for 15 minutes.

Step 4

Meanwhile, make the pesto by finely chopping the basil, pine nuts, and garlic together on a board, into a rough paste. Scrape into a bowl and add the cheese and oil.

Step 5

Remove the soup from the heat, add most of the chopped parsley leaves, season to taste with salt and pepper and serve with a good dollop of pesto to stir in.

Step 6

Serve scattered with the rest of the parsley.