Bisto
Spring Vegetable Minestrone Soup with Pistou
Serves 10
Vegan
Vegetarian
Share this recipe
Ingredients
25ml olive oil, plus extra for serving
2 leeks, washed and chopped
1.2l water
30g Bisto Vegetable Bouillon
100g green beans, cut into 2cm pieces
1 courgette, diced
4 tomatoes, chopped
400g can cannellini beans drained
50g vermicelli pasta
For the pistou
25g basil
1 garlic clove, crushed
25g pinenuts
2 tbs olive oil
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Celery
Cereals containing gluten
Nuts
Method
Step one
To make the soup, heat the olive oil, and fry the leek until softened. Add the water and Bisto Vegetable Bouillon and bring to the boil. Add the green beans and courgette, and simmer for 5 minutes.
Step two
Meanwhile, make the pistou: Put the basil, garlic, pinenuts, and oil in a food processor, then blitz until smooth.
Step three
Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 mins more until the vegetables and pasta are just tender.
Step four
To serve, ladle into bowls with the pistou spooned on top and an extra drizzle of olive oil.
Tips
If you want to make it gluten free, why not omit the pasta and double the quantity of beans, or make it with a gluten free pasta.