Home > Recipes > Winter soup recipes > Two-bean soup with fresh pesto

Two-bean soup with fresh pesto

Name: Two-bean soup with fresh pesto
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: Serves 6
Cuisine: Italian recipes
Ingredients: 150g dried borlotti beans; 150g dried cannellini beans; 1 onion, finely chopped; 2 celery sticks, finely chopped; 2 carrots, diced; 300g waxy potatoes, diced; 1 bay leaf; Sprig of fresh rosemary; About 1.1 litres vegetable stock, hot; 200g savoy cabbage, cored and shredded; 6 tsp fresh green pesto (we like http://www.sacla.co.uk/products/pesto/Sacla); Extra-virgin olive oil, to serve; Parmesan or Grana Padano shavings, to serve

Published: 30 Apr 09
Updated: 18 Mar 24

A healthy, vegetarian bean soup that’s warming and easy to prepare.

Easy
May 2009

Test kitchen approved

Serves 6
Hands on time 20 min, on the hob 1 hour 45 mins; plus overnight soaking

A healthy, vegetarian bean soup that’s warming and easy to prepare.

Dairy-free recipes

Nutrition: per serving

Calories: 347kcals
Fat: 1.3g fat (2.3g saturated)
Protein: 26.3g
Carbohydrates: 41.6g (6.7g sugars)
Salt: 1.7g

Save recipe

Save

Save recipe Print

Rate

Ingredients

150g dried borlotti beans
150g dried cannellini beans
1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, diced
300g waxy potatoes, diced
1 bay leaf
Sprig of fresh rosemary
About 1.1 litres vegetable stock, hot
200g savoy cabbage, cored and shredded
6 tsp fresh green pesto (we like Sacla)
Extra-virgin olive oil, to serve
Parmesan or Grana Padano shavings, to serve

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the beans in a bowl of cold water and soak overnight. Drain, place in a large saucepan with 1 litre of fresh water and bring to the boil. Skim off any scum from the surface, then simmer rapidly, partially covered, for 45 minutes or until tender. Drain the beans, reserving the cooking water.
Add the onion, celery, carrots, potatoes and the herbs to the beans. Add enough stock to the cooking water to make 1.75 litres. Pour the liquid over the beans and simmer for 45 minutes until the beans are really tender. Stir in the cabbage and extra stock if the soup is too thick. Simmer for a further 3-4 minutes until the cabbage is tender. Season.
Ladle the soup into bowls, drizzle with the pesto and a little oil and top with the cheese.