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Spring vegetable soup with basil pesto


Spring vegetable soup with basil pesto Recipe

Ingredients:
  • 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:
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