Garlic, Bean and Tomato Soup with Pesto


Garlic, Bean and Tomato Soup with Pesto

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 4

Tips ~


1 x 400g / 14oz can borlotti beans, drained and rinsed

1 litre / 1 ½ pints vegetable stock

1 head garlic, separated into cloves and peeled

30ml / 2 tbsp olive oil

450g / 1lb ripe tomatoes, roughly chopped

15ml / 1 tbsp lemon juice

Salt and pepper


1 garlic clove chopped

2.5ml / ½ tsp sea salt

25g / 1oz basil leaves

25g / 1oz pine nuts

125ml / 4floz olive oil

30ml / 2 tbsp freshly grated Parmesan cheese


  • Preheat oven to 200C, Gas Mark 6.
  • Place the garlic and tomatoes in a roasting tin, drizzle with oil and bake near the top of the oven, for 30 minutes, until the garlic is lightly browned and the tomatoes are soft. Set aside.
  • Put the beans into a food processor or blender, and then add the tomato and garlic mixture, salt and pepper.
  • Puree until fairly smooth, and then return to the pan. Add the lemon juice and check the seasoning. Heat through for 5 minutes.
  • Meanwhile, make the pesto. Place the garlic, salt, basil, and pine nuts in a food processor and blend until smooth. Gradually blend in the oil. Stir in the cheese and salt and pepper to taste.
  • Ladle the soup into warmed bowls and top each serving with a spoonful of pesto.