Pesto White Bean Vegetable Soup

Ingredients

• 1 can cannellini beans, drained
• 960 ml vegetable broth
• 140 g zucchini half-moons and 170 g green beans
• 45 ml basil pesto
• 15 ml olive oil
• salt
• black pepper

Method

1. Step 1

   Heat the olive oil in a soup pot over medium heat.

2. Step 2

   Add 1 can cannellini beans, drained and cook it for 4 to 5 minutes until lightly browned.

3. Step 3

   Pour in 960 ml vegetable broth and bring the pot to a simmer.

4. Step 4

   Add 140 g zucchini half-moons and 170 g green beans and cook the soup until the vegetables and starch are tender.

5. Step 5

   Stir the soup well so the broth, vegetables, and protein are evenly combined.

6. Step 6

   Finish the soup with 45 ml basil pesto.

7. Step 7

   Ladle the soup into bowls and serve it hot.