Black-eyed Bean Soup with Olive Pesto adapted from a recipe by Gennaro Contaldo
Ingredients
Soup
- 20g ‘Simply Natural’ Spanish organic cold-pressed extra-virgin olive oil
- 3 cloves Spanish morado garlic
- 1 organic carrot
- 1 organic leek
- Rubbed leaves from 1 sprig of fresh organic thyme
- 1 tsp ‘Simply Natural’ French sea salt
- Freshly ground ‘Simply Natural’ black pepper to taste
- 2 cups freshly cooked black-eyed beans
- 6 cups of the black-eyed bean broth
OR
- 1 400g can ‘la Bio Idea’ organic black-eyed beans
- 6 cups homemade organic vegetable stock
Pesto
- 1 tbs Spanish organic cold-pressed extra-virgin olive oil
- 1 clove Spanish morado garlic
- 1¼ cup ‘la Bio Idea’ Olive Verdi (organic pitted green olives)
- ½ cup lightly packed organic Italian parsley leaves
- 1 tsp ‘la Bio Idea’ Capperi (organic capers)
Credits: Ceri, Zenxin master chef
Methods
- Top and tail the garlic and remove skin, use garlic press or chop finely.
- Cut the leek lengthways and rinse thoroughly to remove soil. Chop into half rings.
- Wash, top & tail carrot and cut into small cubes.
- Rinse the thyme and pat dry, removing leaves from twig.
- Choose a suitable soup pot or Thermomix, pour in the oil and stir-fry the garlic.
- Once the garlic is fragrant, add the leek, carrot & thyme and stir until tender. (~4 mins)
- Add in the chosen beans and broth and bring mixture to a gentle simmer.
- Cook until the vegetables are very tender & the the flavours are harmonised. (~15mins)
- Add in the salt and pepper to taste, and remove from the heat. (The pesto may be made while the soup is simmering.)
- Add oil, olives, parsley, garlic & capers and oil together in a blender or use a hand blender and pulse together until well mixed but still chunky.
- Serve soup topped with a generous dollop of the olive pesto.
Notice: Undefined variable: product in /home/campaig1/public_html/zenxinmy/wp-content/themes/zenxin/single-recipe.php on line 135
