Chickpea and vegetable soup with pesto

This chickpea and vegetable soup with pesto makes a filling and comforting meal when it’s cold outside. It packs plenty of protein so it’s a great recovery meal after a jog too.

SOUP:
2 tbsp / 30 ml olive oil
2 small garlic cloves, finley chopped
1 red onion, finely sliced
1 medium fennel bulb, finely sliced
2 carrots, sliced in 1 cm pieces
4 celery stalks, sliced in 2 cm pieces
a large handful of flat beans, cut into 3 cm pieces
2-3 cups of cooked chickpeas
1 tbsp / 15 ml tomato paste
¼-½ tsp of hot chilli powder (depending on tolerance)
about 1½ tsp salt
2 tsp sugar
good grind of black pepper
1 tsp dried thyme
2 tsp dried oregano
1 litre of vegetable stock, unsalted
1 x 400g tin of plum tomatoes
toasted sourdough bread, to serve (optional)

PARSLEY & BASIL PESTO:
1 small garlic clove, sliced
2 tbsp fresh parsley leaves
2 tbsp fresh basil leaves
pinch of coarse salt
handful of walnuts
3 tbsp / 45 ml extra virgin olive oil
squeeze of lemon
grind of black pepper

View the full recipe at Lazy Cat Kitchen →