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🍽️ Vegetable Soup with Homemade Pesto
409 kcal · 30 min · 4 servings
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Ingredients
- 300 g dried borlotti beans
- 1 handful parsley
- 1 handful basil
- 1 clove garlic
- 100 ml olive oil
- 40 g freshly grated parmesan
- salt
- pepper
- 1 splash lemon juice
- 450 g zucchini
- 1 onion
- 250 g frozen peas
- 800 ml vegetable broth
- 1 tbsp balsamic vinegar
Instructions
- 1. Place the borlotti beans in a pot.
- 2. Cover the beans completely with water.
- 3. Let the beans soak overnight.
- 4. Wash the parsley and basil.
- 5. Shake the herbs dry.
- 6. Pick the leaves off the stems.
- 7. Peel the garlic.
- 8. Chop the garlic roughly.
- 9. Put the herbs in a blender.
- 10. Put the garlic in the blender.
- 11. Put 90 milliliters of olive oil in the blender.
- 12. Puree the ingredients into a creamy paste.
- 13. Stir the parmesan into the paste.
- 14. Season the paste with salt.
- 15. Season the paste with pepper.
- 16. Add a splash of lemon juice.
- 17. Bring the soaked beans to the boil with fresh water.
- 18. Simmer the beans for about 1 hour on low heat until soft.
- 19. Drain the cooked beans.
- 20. Trim the courgettes.
- 21. Wash the courgettes.
- 22. Halve or quarter the courgettes.
- 23. Cut the courgettes into 2 centimeter wide pieces.
- 24. Peel the onion.
- 25. Dice the onion finely.
- 26. Heat the remaining olive oil in a pot.
- 27. Sweat the onions in the oil until translucent.
- 28. Add the courgettes to the pot.
- 29. Add the peas to the pot.
- 30. Cover the ingredients with stock.
- 31. Simmer the soup for 8 to 10 minutes.
- 32. Take 1 to 2 tablespoons of the pesto sauce.
- 33. Stir the pesto sauce into the soup.
- 34. Add the drained beans to the soup.
- 35. Season the soup with vinegar.
- 36. Season the soup with salt.
- 37. Season the soup with pepper.
- 38. Divide the soup among deep plates.
- 39. Put the remaining pesto in a small bowl.
- 40. Serve the pesto with the soup.
Nutrition per serving
- kcal: 409
- Protein: 17 g · Fett/Fat: 27 g · Carbs: 25 g