This delicious Italian dinner soup is packed with fresh leeks, zucchini, tomatoes and kidney beans, served with vermicelli, pistachios and parmesan cheese croutons. Basil pesto adds a delightful flavor to the eggs-free meal.
Special diets: Vegetarian | eggs-free |
️Allergens: not vegan | gluten | lactose | nuts | soy |
⏱ 37 mins – easy
🍽 2 servings – 711 kcal per serving
| Serving
680g |
Fat
32g |
Sat. fat
6g |
Sodium
1498mg |
| Carbs
84g |
Fibers
17g |
Sugars
18g |
Proteins
25g |
INGREDIENTS
- ½ tsp salt
- 3 tbsp olive oil
- 2 leeks
- 4 oz green beans
- 1 zucchini
- 5 cups vegetable broth
- 3 tomatoes
- 14 oz kidney beans
- 1¼ oz vermicelli
- 1 oz basil
- 1 clove of garlic
- 1 oz pistachios
- 1 oz parmesan cheese
- 2 bread
TOOLS
- 1 saucepan
- 1 lid
- 1 knife
- 1 crusher
- 1 food processor
- 2 bowls
STEPS
Rinse leeks.
Chop leeks, green beans, zucchini, and tomatoes. Then, peel garlic cloves.
Crush peeled garlic with a crusher.
Heat 1 tbsp of olive oil in a saucepan. Add leeks and cook for 2 minutes. Stir in zucchini, green beans, and vegetable broth. Cover the saucepan with a lid and let it simmer on low heat for 10 minutes. Take off the lid, add tomatoes, kidney beans, and vermicelli. Cook for 10 minutes, then turn off the heat.
Combine basil, garlic, pistachio, olive oil, parmesan cheese, and salt in a food processor, then blitz to get pesto sauce.
Divide the veggie soup into bowls.
Add pesto to the soup.
Serve the spring veggie soup with basil pesto with sliced bread.
It’s ready to be served !
