Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 3 cloves garlic, crushed
- 1 leek, white part only, finely chopped
- 4 sticks celery, finely chopped
- 1 small fennel bulb, trimmed and finely sliced
- 2 cups frozen peas
- 1 cup peeled broad beans
- 1 bunch asparagus, trimmed, and cut into bite sized pieces
- 500 ml salt reduced vegetable stock (see tips)
- 500 ml water
- 600 g no added salt cannellini beans, drained and rinsed
- ½ bunch parsley, chopped
- 4 teaspoons store-bought basil pesto, to serve
Method
Step 1
Heat the oil in a large wide-based pot. Add the garlic, onion, leek and celery and cook stirring for 5-7 minutes or until softened.
Step 2
Add the fennel, peas, broad beans and asparagus and cook for a further 5 minutes.
Step 3
Add the vegetable stock, water and cannellini beans and bring to the boil and cook until the vegetables are tender. Add parsley, stir to combine and remove from the heat.
Step 4
Divide between serving bowls and top with pesto to serve.
Tips
- Check out Heart Foundation 'Basic’ recipe for homemade vegetable stock.
- See ‘Additional Basics’ basil pesto recipe if you prefer to make pesto yourself.
