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Vegan Recipes – Soupe Au Pistou( Soup – Legume )

20th October, 2009 - Posted by admin - No Comments

Daily Random Recipe

INGREDIENTS:
4 T 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 425 g / 15 oz cans cannellini (or white or navy) beans, drained and rinsed
900 ml / 1 1/2 pints vegetable stock
425 g / 15 oz can chopped tomatoes
2 T tomato puree
3 T Vegan pesto (or olive oil and fresh basil whizzed together)
Salt and freshly ground black pepper

To serve:

Crusty bread
Small bunch of fresh basil

METHOD:
Heat oil in 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.

Blend one can of cannellini beans with 300 ml / 1/2 pint of vegetable stock to make a coarse paste. Stir in the whole beans, chopped tomatoes, and tomato puree and remaining 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.

Serve the soup hot, garnished with basil, with warm crusty bread.
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