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17 December 2012,01:52 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
25 minutes

Preparation Method :

  • To make the pesto, blend the garlic, the basil,the pine nuts, and the Parmesan with a help of a blender and puree thoroughly. Add four tablespoons of olive oil and blend again. Set aside.
  •  Heat the remaining oil for the soup in a pan and add the onion and the leeks and cook over medium heat for about three minutes.
  • Add the potato, the haricot beans, the stock, and the salt and pepper to taste. Bring to a boil and simmer for 10 - 15 minutes.
  • Add the zucchini,the broccoli,the artichoke and the parsley and simmer for another 5 minutes. Stir in the parsley and pesto and serve.


  • 5 garlic cloves, crushed
  • Handful of basil leaves
  • 3 tablespoons of pine nuts
  • 100 grams freshly grated Parmesan cheese
  • 8 tablespoons Cooking oil
  • 1 onion, finely chopped
  • 2 leeks, sliced
  • 1 potato, finely chopped
  • 400 grams haricot beans, drained and rinsed
  • 1½ litres of vegetable stock
  • 2 zucchini, diced
  • 100 grams of small green beans, chopped
  • 100 grams of broccoli florets, chopped
  • 250 grams of canned artichoke hearts
  • 2 tablespoons of Italian parsley, chopped
  • Salt and pepper to taste

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