Spicy Parsley Pesto Pasta
Vegetable Soup with Parsley Pesto Recipe
To make the soup, heat the oil in a large saucepan, and when hot, add the onions, garlic, carrots, celery and leeks. Sweat the vegetables for 10 minutes until soft but not browned. Add the tomato purée and stir well, then add the tomatoes, chilli, cannellini beans, herbs and 300ml (0.5 pt) water. Season the soup well with salt and freshly ground black pepper. Bring to the boil then reduce the heat and simmer for 10 to 15 minutes or until the vegetables are cooked.
To make the parsley pesto, place all the ingredients except the oil in a food processor and blitz. Then, with the motor running, slowly add the oil until the mixture is thick and smooth.
Remove the bay leaf and thyme from the soup. Serve in large warm bowls with a spoonful of parsley pesto on top and a little Parmesan. You can leave this soup in the fridge for up to two days and it freezes well.
Video: Yukon Gold Potato-Leek Soup with Parsley Pesto Crostini
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