Free Healthy Recipe - Vegetarian Pesto and Bean Soup

Dairy free, Low carbohydrate, Wheat Free

Copyright John Paul Urizar

I can't stress enough the importance of green vegetables, so try as hard as possible to enjoy green food. Of all vegetables it's the green ones that reign supreme. Make your way down the aisles of green veggies and select as many as you can. In this soup we used beans and zucchini but you can choose whatever you prefer. They all have antioxidant properties; many provide iron, calcium and other minerals and have anticancer properties.

The nice thing about this soup is it takes so little time to make. The flavour comes predominantly from the celery heart and the pesto. The miso replaces parmesan giving a delicious flavour to the pesto and the soup. Don't be tempted to add salt to this recipe - miso contains salt so the pesto should be enough. Try to use organic where possible.

2 small zucchini, sliced
150 grams green beans, trimmed and halved
1 celery heart diced
1 400 g can cannellini beans
Vegetarian Pesto:
½ bunch basil leaves
4 cloves garlic, peeled
1 tbsp miso
1 tbsp pinenuts
¼ cup olive oil

In a food processor, blend the basil, garlic, miso and olive oil together to form a paste.
Sprinkle a little lemon juice over the pesto to stop it discolouring.

Bring the vegetable stock to the boil and add the chopped vegetables and simmer for 10 minutes. Add the beans and simmer for a further 2 minutes. Top with pesto and season with black pepper.

Note : The pesto can also be used on sandwiches, over grilled fish, mixed through buckwheat noodles, or with grilled veggies on an antipasto plate.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 20 mins
Ready in: 30 mins

Suitable for:
Dinner, Entree, Lunch, Soup
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Nutritional Information - Per Serve
Kj 1288 kj
Calories 308 kcal
Fat 18.2 g
Saturated Fat 2.2 g
Total Carbohydrate 26.4 g
Total Protein 8.6 g
Fibre 3.7 g

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