Pesto Soup

Ingredients

75-100g fresh basil leaves and stalks, sliced

5 garlic cloves, peeled and sliced

12 tbsp extra virgin olive oil

Salt and pepper

2 small leeks, washed and sliced as finely as possible

1 large white onion, peeled and diced 2-3cm

1 large carrot, peeled and diced 2-3cm

1 large potato, peeled and diced 2-3cm

1 large turnip, peeled and diced 2-3cm

2, 400g tins of chickpeas, borlotti or flageolet beans with their liquid

1 large courgette, diced 2-3cm

250g fat green beans, sliced 1cm widthways (or 250g frozen peas)

4 tomatoes, roughly diced, ,2-3cm

Salt and freshly ground black pepper

Ingredients for 4-6 portions  

Method

  1. First, make the pesto, blanch the basil in boiling water for 30 seconds, strain it through a sieve, then immediately plunge it into cold water.  Put the basil, 1 clove garlic and half of the olive oil into the food processor. Blend until smooth. Set aside.  
  2. Next, sweat the leeks, 4 cloves garlic, onion, carrot, potato and turnip in a large pan in the remaining olive oil for 8 minutes or so until they start to soften. 
  3. Add the tinned beans or chickpeas with their liquid.   
  4. Pour just enough water over the vegetables to cover but not swamp them. Boil for 5 minutes, then add the diced courgettes and beans. Boil for another 3-4 minutes, topping up the water, if necessary, until the vegetables are just cooked through, a little overcooked is butter than undercooked.   
  5. Add the diced tomato, bring back to the boil. Take the pan off the heat.  
  6. Stir in the pesto at the very last minute. Season to taste with salt and freshly ground black pepper. Serve piping hot.