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Pesto Soup

Yields5 ServingsTotal Time30 mins

A tasty, green soup of pesto, zucchini, cannellini beans and homemade stock

recipe image

 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

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories180
% Daily Value *
Total Fat 12.1g16%
Total Carbohydrate 15.6g6%
Protein 4.3g

* 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.