Recipes

Ingredients

• 1 tablespoon Flannerys Certified Organic Olive Oil
• 1 small red onion, diced
• 1 leek, white parts only, cut and thoroughly washed
• 1 stalk celery, cut into 1cm pieces
• 5 cups vegetable stock or 3 cups stock/2 cups water
• 1 pinch dried red chilli flakes
• 1 medium zucchini, cut into 1cm wedges
• 1 cup cherry tomatoes, halved
• 2 cups fresh green beans – tough ends removed and rough chopped into pieces
• 1 425g can cannellini/white beans, rinsed and drained
• fresh ground pepper & salt, to taste
• 1 teaspoon per bowl of prepared basil pesto or pesto of your choice

• 2 small garlic cloves
• 2 cups loosely packed fresh basil leaves
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons Flannerys Certified Organic Olive Oil

Preparation

• In a medium sized soup or stock pot with a lid, heat up the oil over medium heat.
• Add the red onion and sauté for 1 to 2 minutes.
• Add the leeks and celery and sauté for a further 4 to 5 minutes until they start to soften.
• Add in the chilli flakes and the vegetable stock (or stock/water mix), cover and turn down heat to a low simmer.
• Cook the broth all together for another 5 minutes or so.
• Add the zucchini, green beans, tomatoes and white beans.
• Salt and pepper to taste and simmer (covered) for 10-12 minutes until the veggies are cooked but not mushy.
• While simmering, make the pesto. Finely chop garlic in a food processor, add basil and process. Add the cheese and oil then process until all combined.
• If you like your vegetables less crunchy, simmer for a longer length of time.
• Ladle into serving bowls and top each bowl with a teaspoon of pesto.