This is a Weight Watchers recipe. In the past I have found their soup recipes to be lacking in any flavour. Well they are onto a winner in my view with this one.
1 1/2 points per serving
410g can white haricot beans, drained and rinsed
2-3 spring onions, sliced
2 garlic cloves, crushed
1 litre hot vegetable stock
1 courgette, cut into ribbons
125g fine green beans, trimmed and halved
1/2-1 mild green chilli, sliced thinly
Handful of chopped fresh flat leaf parsley
4 tsp green pesto
Fresh basil leaves and chopped red chilli, to garnish
1. Place the haricot beans, spring onion and garlic in a heavy-based nonstick pan and add the stock.
2. Bring to the boil, then add the courgette and green beans. Simmer for 3 minutes.
3. Add the peas, green chilli and parsley and cook for 2-3 minutes until the peas are tender.
4. Divide among 4 bowls and top each with 1 tsp pesto, a few fresh basil leaves and a little chopped red chilli.
Comments: This is probably best served straight away, I put it in the fridge overnight and it still tested good the next day. I don’t think it’s suitable for freezing.
tried this recipe on Monday – it really is very tasty, but I must admit I was a bit surprised by the color of the soup – I did not expect it to be that green.
Did it turn out green for you as well?
By the way, will have the left overs tonight 🙂
Yep it’s green. It looks a bit mad but tastes very good. It doesn’t look too good when you leave it in the fridge overnight, but once you stir it through it’s fine.
This one I think is best served straight away.