A tasty, green soup of pesto, zucchini, cannellini beans and homemade stock
4 Tbsp olive oil
1 onion, peeled and finely chopped
6 garlic cloves, finely chopped
2 zucchini, sliced into disks
1 cup cooked and drained cannellini beans
2 Tbsp vegan basil pesto
5 cups vegetable stock
Salt and pepper
To Serve
Fresh basil
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion and garlic and stir as they soften for a couple of minutes
3
Add the zucchini, beans, pesto, stock, salt and pepper. Cover the pot and simmer for about 20 minutes
4
Serve hot, with fresh basil scattered on top
5 servings * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.Nutrition FactsServing size
Ingredients
4 Tbsp olive oil
1 onion, peeled and finely chopped
6 garlic cloves, finely chopped
2 zucchini, sliced into disks
1 cup cooked and drained cannellini beans
2 Tbsp vegan basil pesto
5 cups vegetable stock
Salt and pepper
To Serve
Fresh basil