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Bean soup with vegan pesto
Fruit and vegetables
25g/1oz fresh
basil
leaves
25g/1oz spinach,
watercress
and rocket salad
½
garlic
clove, peeled
1 tsp fresh
lemon juice
1
onion
, thinly sliced
2
celery
sticks, thinly sliced
1
courgette
, chopped
2
carrots
, chopped
2
garlic
cloves, thinly sliced
Tins, packets and jars
400g tin
borlotti beans
, drained and rinsed
400g tin
cannellini beans
, drained and rinsed
Cooking ingredients
25g/1oz skin-on
almonds
, roughly chopped
5 tbsp extra virgin
olive oil
½ tsp flaked
sea salt
freshly ground
black pepper
2 tbsp extra virgin
olive oil
900ml/1½ pint
vegetable stock
, made with 1 vegan stock cube
Back to recipe
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