Butterbean and Chickpea Soup with Pesto Broth
Created on 6th Dec 2018
Get an injection of wholesome goodness with this delicious butterbean and chickpea soup, oozing with flavour. It doesn’t get much healthier than this.
The ingredients and instructions for Butterbean and Chickpea Soup with Pesto Broth are as follows:
INGREDIENTS
Serves 41 tin chickpeas
1 tin butter beans
2 tsp Pomora olio nuovo
2 tomatoes, roughly chopped
1 onion, finely chopped
1 carrot, peeled and diced
½ stick of celery, diced
½ red pepper, de-seeded and diced
1 tsp dried parsley
1 tsp dried oregano
1 litre of vegetable stock½ tsp sea salt flakes
For the pesto broth:
30g fresh basil
2 garlic cloves, peeled and roughly chopped
Pomora olio nuovo to serve
INSTRUCTIONS
1. In a large pot, sweat down the onion, carrot, celery and red pepper along with a good pinch of salt in half the olio nuovo over a medium heat for 5 mins. Add a dash of water, give it a stir and continue to cook with the lid on for a further 5-10 mins until the vegetables have softened.
2. Add the roughly chopped tomato, drained butter beans, chickpeas and vegetable stock and bring to the boil. Season with black pepper and add the dried herbs before turning the heat down and simmering for 30 mins, stirring occasionally.
3. Meanwhile, add the basil to a food processor along with two roughly chopped garlic cloves. Add 8 tbs of the soup broth and blitz until you have a runny pesto. Put to one side.
4. Once the soup has thickened, ladle into bowls and serve drizzled with the pesto broth and the remaining olio nuovo.
The recipe for Butterbean and Chickpea Soup with Pesto Broth uses Pomora olio nuovo and was created by Corrie’s Rabbit Food.