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Spring Vegetable Soup With Basil Pesto

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BBC Good Food
Related tags
soups low carb vegetarian memorial day lunch italian
Nutrition per serving    (USDA % daily values)
CAL
479
FAT
101%
CHOL
12%
SOD
174%

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Ingredients for 2 servings

3 vine-ripe tomatoes , deseeded and chopped

25.0g vegetarian parmesan -style cheese, (we used Twyneham Grange, available from Sainsbury's)

400.0g can cannellini beans

25.0g pack basil

1 garlic clove , crushed

1.2l hot vegetable stock

1 large courgette , diced

25.0g pistachios nuts

2.0 tbsp olive oil

1 nest vermicelli (about 35g)

100.0g green beans , cut into lengths

1.0 tbsp olive oil

2 leeks , washed and chopped

FOR THE pesto

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