Tuscan Bean Soup with Green Pesto

• 125g dried white cannelloni beans
• 150 ml Extra Virgin Olive Oil
• 1 finely chopped onion
• 1⁄2 cabbage finely sliced
• 1 litre vegetable stock
• 260 g broad beans
• 2 courgettes sliced and quartered
• Pepper and salt to taste

Method

Soak dried beans overnight in cold water.
Next day drain & place in a large saucepan with cold water to cover – bring to boil and simmer until tender.
Soup – heat olive oil in heavy based saucepan, add onion cook until softened.
Add cabbage and cook for 5 minutes.
Add stock and bring to boil / simmer covered for 20 minutes.
Add all beans and courgettes – simmer for further 10 minutes. Stir in spices.
Serve with 2 tablespoons basil pesto and grated Parmesan cheese.

Serves 4