Bean soup with pesto

Name: Bean soup with pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small onion; 300 g green beans; 3-4 Tbsp Oil (e.g. olive oil); 1 TABLESPOON Tomato paste; 2 TABLESPOONS Vegetable broth (instant); 1 can(s) (425 ml) white; 7-10 Tbsp Italian beans; 1 Garlic clove; 1/2 bunch Basil; 2 TABLESPOONS Pine nuts; 7-10 Tbsp salt, white pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small onion
300 g green beans
3-4 Tbsp Oil (e.g. olive oil)
1 TABLESPOON Tomato paste
2 TABLESPOONS Vegetable broth (instant)
1 can(s) (425 ml) white
7-10 Tbsp Italian beans
1 Garlic clove
1/2 bunch Basil
2 TABLESPOONS Pine nuts
7-10 Tbsp salt, white pepper

Directions

1
Peel and finely chop the onion. Clean and wash the green beans. Heat 1 tablespoon of oil in a pot. Fry the onion in it. Sauté tomato paste in it. Deglaze with 3/4 l water, bring to the boil. Stir in stock. Covered green beans and cook for about 15 minutes
2
Drain the beans, rinse and drain. Peel the garlic. Wash the basil and pluck off all but a few leaves for garnishing. Finely chop pine nuts, garlic and basil, e.g. in a universal chopper. Mix well with the remaining oil, season with salt and pepper
3
Heat the beans in the soup. Season bean soup with salt and pepper. Serve with the pesto and garnish with remaining basil
4
Instead of basil, you can also prepare the pesto with flat parsley: chop finely with pine nuts and garlic, add oil