4 tablespoons olive oil
1 large onion,finely chopped
2 garlic cloves, crushed
2 sticks celery, finely chopped
225 g/8 oz carrots, finely diced
2 x 425g/15oz cans cannellini beans, drained
and rinsed
900ml/1 1/2 pints vegetable stock
425 g/15 oz can chopped tomatoes
2 tablespoons tomato puree
3 tablespoons vegan pesto
salt and freshly ground black pepper
To
serve:
50
g/2 oz vegetarian Parmesan cheese, grated (omit for vegans) crusty
French bread
small bunch fresh basil
1.
Heat the oil in a large, heavy-based saucepan. Fry the onion, garlic
and celery for 5-10 minutes until beginning to brown. Add the carrots
and cook for a further 5 minutes.
2.
Blend one can of cannellini beans with 300mls/1/2 pint of vegetable
stock.
Stir in the pureed beans, whole beans, chopped tomatoes, tomato
puree and vegetable stock and bring to the boil. Reduce the heat
and simmer for about 30 minutes until all the vegetables
are tender. Stir in the pesto, making sure it is evenly distributed. Season
to taste.
3.
Serve the soup hot, sprinkled with Parmesan cheese (omit for vegans)
and
garnished with basil, with warm, crusty French bread.
Recipe
from The Vegetarian Society's 'Vegetarian Food for Friends' by Lyn
Weller, Manager of the Cordon Vert Cookery School.
Published by Harper Collins.
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