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Ingredients
For the pesto
| 75 g g | Almonds Almond | |
| 1 tub tub | Basil Leaves Basil Leaf | |
| 60 ml ml | Olive Oil Olive Oil | |
| 30 g g | Parmesan Parmesan | |
| 1 cloves clove | Garlic Garlic | |
| Salt Salt |
For the soup
| Onions Onion | ||
| 600 g g | Potato Potato | |
| 2 tbsp tbsp | Sunflower Oil Sunflower Oil | |
| 350 g g | Green Bean Green Bean | |
| Salt Salt | ||
| 4 pieces piece | Bean Bean | |
| 250 g g | Bean
Bean (drained weight) | |
| 900 ml ml | Vegetables broth Vegetables broth |
Add ingredients to existing shopping list or create new one
+ Create new shopping listPotato and bean soup with homemade pesto
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Method
- Pan sear the almonds, then allow to cool.
- Wash the basil, pat dry and mix thoroughly with Parmesan, almonds and oil.
- Peel the garlic and chop into tiny pieces, briefly purge and season with salt and pepper.
- Add together to make the pesto, pour the pesto into 4 fresh pots/containers and refrigerate.
- Clean green beans, wash, drain and chop.
- Clean the onions and cut into rings.
- Peel, wash and roughly dice the potatoes.
- Season the onions with hot oil on pan for 2-3 minutes.
- Drain with the broth and boil. Wash the beans, drain and add.
- Season with salt and pepper and cook for 5 minutes.
- Add green beans and cook for 10 minutes.
- Drain white beans and rinse.
- Add to the soup, add another 5 min.
- Remove the beans and taste the soup.
- Allow to cool and place in portions in tightly closed containers or jars.
- Heat the broth and then add the pesto for the best taste.
Enjoy!
Diet
Fat37
g
Carbonhydrates40
g
Protein15
g
kCal580
Kilojoule2433
