Bean soup with vegan pesto recipe
 With a pesto topping, this soup has so much goodness to give: almonds high in essential fats, fibre, anti-inflammatory garlic and plenty of vitamins. Not to mention it’s delicious. Each serving provides 402 kcal, 13g protein, 27g carbohydrates (of which 8g sugars), 24.5g fat (of which 3g saturates), 12.5g fibre and 1.9g salt. 25g/1oz fresh basil leaves25g/1oz spinach, watercress and rocket salad25g/1oz skin-on almonds, roughly chopped½ garlic clove, peeled1 tsp fresh lemon juice5 tbsp extra virgin olive oil½ tsp flaked sea saltfreshly ground black pepper 25g/1oz fresh basil leaves 25g/1oz spinach, watercress and rocket salad 25g/1oz skin-on almonds, roughly chopped ½ garlic clove, peeled 1 tsp fresh lemon juice 5 tbsp extra virgin olive oil ½ tsp flaked sea salt freshly ground black pepper 2 tbsp extra virgin olive oil1 onion, thinly sliced2 celery sticks, thinly sliced1 courgette, chopped2 carrots, chopped2 garlic cloves, thinly sliced400g tin borlotti beans, drained and rinsed400g tin cannellini beans, drained and rinsed900ml/1½ pint vegetable stock, made with 1 vegan stock cube 2 tbsp extra virgin olive oil 1 onion, thinly sliced 2 celery sticks, thinly sliced 1 courgette, chopped 2 carrots, chopped 2 garlic cloves, thinly sliced 400g tin borlotti beans, drained and rinsed 400g tin cannellini beans, drained and rinsed 900ml/1½ pint vegetable stock, made with 1 vegan stock cube Method First make the pesto. Put all the pesto ingredients in a food processor and blend until it forms a vibrant green paste with a little crunch. Adjust the seasoning to taste. Set aside.To make the soup, heat the oil in a large saucepan or flameproof casserole and gently fry the onion, celery, courgette and carrots for 10 minutes, stirring occasionally. Add the garlic and cook for a few seconds more, stirring.Tip the beans into the pan, add the vegetable stock and bring to a simmer. Cook for 5 minutes, then adjust the seasoning to taste and ladle into bowls. Top with spoonfuls of the basil pesto to serve. First make the pesto. Put all the pesto ingredients in a food processor and blend until it forms a vibrant green paste with a little crunch. Adjust the seasoning to taste. Set aside. First make the pesto. Put all the pesto ingredients in a food processor and blend until it forms a vibrant green paste with a little crunch. Adjust the seasoning to taste. Set aside. To make the soup, heat the oil in a large saucepan or flameproof casserole and gently fry the onion, celery, courgette and carrots for 10 minutes, stirring occasionally. Add the garlic and cook for a few seconds more, stirring. To make the soup, heat the oil in a large saucepan or flameproof casserole and gently fry the onion, celery, courgette and carrots for 10 minutes, stirring occasionally. Add the garlic and cook for a few seconds more, stirring. Tip the beans into the pan, add the vegetable stock and bring to a simmer. Cook for 5 minutes, then adjust the seasoning to taste and ladle into bowls. Tip the beans into the pan, add the vegetable stock and bring to a simmer. Cook for 5 minutes, then adjust the seasoning to taste and ladle into bowls. Top with spoonfuls of the basil pesto to serve. Top with spoonfuls of the basil pesto to serve.