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Spring vegetable soup with basil pesto
- 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:View on BBC Good Food
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