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Vegan Bean Soup with Pesto

  • difficulty

    easy

  • serves

    4

  • cooks in

    15 to 30 mins

  • calories

    398 per serving

Ingredients

  • 5 tablespoons of extra-virgin olive oil
  • 1 small onion, chopped
  • 2 carrots, diced
  • 1 red pepper, diced
  • 1 tin of diced tomatoes
  • 1 small tin of sweet corn
  • 1 tin of chickpeas, drained
  • 1 tin of cannellini beans, drained
  • 1 tin of kidney beans, drained
  • 1 clove garlic, finely chopped
  • 3 tablespoons pine nuts, chopped
  • 1 handful of flat-leaf parsley, chopped
  • 1 red chili, sliced (optional)
  • 470ml of water
  • Salt and pepper

Cooking Directions

  1. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion, red pepper and carrots and cook until tender, about 5 minutes.
  2. Stir in the tomatoes, water, and 1/2 teaspoon pepper and bring to a boil.

  3. Add the sweet corn, chickpeas, cannellini and kidney beans and cook until heated through, about 5 minutes.

  4. Combine the garlic, pine nuts, parsley, remaining 4 tablespoons of oil, å_ teaspoon salt, and å_ teaspoon pepper in a small bowl.

  5. Divide the chili among individual bowls and top with the pesto and sliced red chilli.