Carrot and butter bean soup with pesto recipe

85 ratings Rate
  • Serves 4
  • 20 mins
  • 250 calories / serving
  • Freezable
  • Healthy
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Carrot and butter bean soup with pesto hero 82acfe87 df6c 4963 9e1e 666061222dbb 0 472x310

Gently cook the diced onion in the olive oil for four minutes. Add the carrots and flour and mix in to absorb the excess oil.

Remove from the heat and slowly pour in the stock, stirring frequently, then return to the heat and bring to a simmer for five minutes. Add the drained butter beans and simmer for a further five minutes.

Top each bowl of soup with a teaspoon of pesto.

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  • Ingredients

  • 1 onion, diced
  • 1tbsp olive oil
  • 400g (13oz) cooked carrots
  • 25g (1oz) plain flour
  • 500ml (17fl oz) turkey stock or low-salt vegetable stock
  • 2 x 400g (13oz) tin butter beans
  • 4tsp pesto
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  • Energy 1046kj 250kcal 13%
  • Fat 7.4g 11%
  • Saturates 0.9g 5%
  • Sugars 7.3g 8%
  • Salt 2.3g 38%

of the reference intake
Carbohydrate 26g Protein 13.7g Fibre 11.8g


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