It’s that time of year again, and I don’t know about you, but I already feel sick as a dog. I’ve prematurely eaten my weight in chocolate and cheese but then that’s really all a vegetarian can eat in Belgium. So if like me, you need an injection of wholesome goodness, I prescribe a bowl of my chickpea and butterbean soup – it doesn’t get much healthier than this… Now, where did I put the Toblerone.
Chickpea and butter bean soup with pesto broth
Serves 4 / Hands on time 25 mins / Total time 50 mins / V Vn Gf Df ❄
You’ll need: Food processor, Nutribullet or hand blender for the broth
1 tsp rapeseed oil
½ tsp sea salt flakes
1 white onion, finely chopped
1 small carrot, peeled and diced
½ stick of celery, diced
½ de-seeded red pepper, diced
2 medium sized tomatoes, roughly chopped
1 can chickpeas washed and drained
1 can butter beans washed and drained
1 tsp dried parsley
1 tsp dried oregano
1 litre of vegetable stock
For the pesto broth:
30g fresh basil
2 garlic cloves, peeled and roughly chopped
Extra virgin olive oil to serve
1. In a large pot, sweat down the onion, carrot, celery and red pepper along with a good pinch of salt over a medium heat for 5 mins. Add a dash of water, give it a stir and continue to cook with the lid on for a further 5-10 mins until the vegetables have softened.
2. Add the roughly chopped tomato, drained butter beans, chickpeas and vegetable stock and bring to the boil. Season with black pepper and add the dried herbs before turning the heat down and simmering for 30 mins, stirring occasionally.
3. Meanwhile, add the basil to a food processor along with two roughly chopped garlic cloves. Add 8 tbs of the soup broth and blitz until you have a runny pesto. Put to one side. 4. Once the soup has thickened, ladle into bowls and serve drizzled with the pesto broth and extra virgin olive oil.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V – Vegetarian Vn – Vegan Gf – Gluten free Df – Dairy free
To freeze: Cool the soup fully and transfer to an airtight container. Consume within three months.