Pesto Bean Soup
Another recipe for our Cook Once, Eat Twice series which we have left alone for a while. This recipe does double duty; you start off with the beans as a side dish or a main with a salad and crusty bread, then whatever you leave in the bowl, turn into a Pesto Bean Soup. Serve with plenty of additional pesto and again, crusty bread. Vegetarian, gluten free (sugar free or is that a given?) and of course delicious. Everyone loves pesto!
Easy eating, easy making, easier home life. We think this recipe signals cooler weather coming our way!
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- 50 Grams parmesan cheese cubed
- 5 garlic cloves
- 1 Teaspoon dried red chilli flakes
- 1 red onion halved
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 x 400g Tins cannellini beans, drained
- 4 Tablespoons Hey Pesto Recipe
- 70 Grams vegetable stock
- 500 Grams liquid chicken stock
- 2-3 stalks celery, sliced
- 100 Grams capsicum/bell pepper roasted, (you can use jarred peppers for this too), sliced
- 1 Handful Kalamata olives, pitted and halved
- pink salt flakes and cracked pepper to taste BUY
- Hey Pesto to serve Recipe
To make the beans, prepare the Hey Pesto ahead of time or use jarred pesto.
Place the parmesan into the Thermomix bowl and mill 10 sec/speed 10. Set aside.
Place the garlic, chilli flakes, onion and EVOO into the Thermomix bowl and chop 3 sec/speed 5. Saute 5 min/Varoma/speed 1/MC off.
Add the beans and just a splash of liquid from one of the tins (say 50g), pesto and stock. Cook 5 min/80°C/Butterfly/speed soft. Garnish with parmesan.
If you are only making the beans as a side dish, you are finished, though you may need to taste and adjust seasoning depending on the pesto you used.
To continue and make the soup, set aside the beans. Place all remaining ingredients except seasoning and additional pesto.
Cook 5 min/100°C/Reverse/speed 1. Add the beans, stir to combine. Taste and adjust seasoning. Serve in big bowls with a swirl of pesto.
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