Broad Bean Soup with Pesto

Serves: 4

Ingredients

• 2 onions
• 2 carrots
• 2 tbsp olive oil
• 2lbs borad beans
• 2 pints water
• sea salt

for the pesto:

• 2 cloves garlic
• 12-15 fresh basil leaves
• 1 1/2oz pine nuts or cashew nuts
• 1 1/2oz parmesan cheese
• 3-4 tbsp olive oil

Instructions

1. Soften onions and carrots in oil for 10-15 minutes.
2. Add shelled beans and cook for a further 2 minutes with a lid on.
3. Add water and salt and simmer for about 20 minutes.

for the pesto:

1. Crush garlic and sea salt in a large mortar. Add basil and pound to an aromatic green sludge. Grind nuts and add. Stir in cheese and oil.
2. Add to the soup after liquidising.

Product Links

• Broad beans