2 tbsp olive oil
1 large onion, finely chopped
2 celery stalks, finely chopped
Salt and black pepper
2 garlic cloves, crushed
1.4l vegetable stock
50g kale, chopped
50g Savoy cabbage, finely sliced
½ courgette, chopped
Small handful of green beans, chopped
120g frozen peas, thawed
1 x 400g tin of cannellini beans
50g pesto, plus extra to serve
60g Parmesan (or vegetarian alternative), grated
Fresh basil, to serve
- Heat the oil in a large saucepan over a medium heat. Add the onion, celery and a pinch of salt and cook for 5-6 minutes until softened. Add the garlic and cook for two minutes longer.
- Add the stock, kale and cabbage. Bring to a simmer and cook for 2-3 minutes. Stir in the courgette and chopped green beans and cook for 2-3 minutes longer.
- Add the peas and cannellini beans and cook for five minutes longer. Swirl through the pesto and season to taste.
- Ladle the soup into bowls and top each portion with a handful of grated Parmesan, some extra pesto and some fresh basil leaves, plus lots of black pepper.
Per serving 262kcals, 18.8g fat (7.2g saturated), 22.2g carbs (8.1g sugars), 11.2g protein, 6g fibre, 1.362g sodium