Photo: Cala
Spring vegetable soup with basil pesto
13 ingredients
10 min + 15 min
Serves 2
openrecipes
A former magazine cover star, this satisfying soup is special enough for entertaining and easy enough to size down
Estimated Nutrition (whole recipe, rough)
636
Calories
27g
Protein
46g
Fat
33g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil
- 2 leeks , washed and chopped
- 100g green beans , cut into lengths
- 1 large courgette , diced
- 1.2l hot vegetable stock
- 3 vine-ripe tomatoes , deseeded and chopped
- 400g can cannellini beans
- 1 nest vermicelli (about 35g)
- 25g pack basil
- 1 garlic clove , crushed
- 25g pistachios nuts
- 25g vegetarian Parmesan -style cheese, (we used Twyneham Grange, available from Sainsbury's)
- 2 tbsp olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes