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Winter Vegetable Soup with Pesto

Winter Vegetable Soup with Pesto

30 minutes total

This Winter Veg Soup is a richly flavoured filling soup made with the classic base of onions, carrots and celery. The addition of kale and borlotti beans provides a good portion of protein, then Barilla Vegan Pesto is both stirred through it and served on top for an added hit of flavour.



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Serves 4

190g Barilla Vegan Pesto
200g onions, roughly chopped
200g carrots, peeled and roughly chopped
150g celery, roughly chopped
2 x 400g tinned chopped tomatoes
80g cavolo nero or curly kale, thickly sliced
2 x 400g tins borlotti beans, drained
15ml olive oil
- Sea salt and freshly ground black pepper
20g pine nuts
12 basil leaves


Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.


Step 1

Heat a sauté pan until hot, add the olive oil, onions, carrots and celery, cover with a lid and cook gently for 5 minutes until just softening.

Step 2

Add the tinned tomatoes. Fill one can with water and add to the pan, then stir well, bring to the boil, cover and simmer for 10 minutes.

Step 3

Stir in the cavalo nero and cook for 3 minutes, then add the beans and return to a simmer for 2 minutes.

Step 4

Remove from the heat anf stir in half of the Barilla Vegan Pesto

Step 5

Divide between serving bowls and top each bowl with a spoon of Barilla Vegan Pesto, pine nuts and fresh basil.

Passive cooking

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