Spring veggie soup with basil pesto

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

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 !