60ml/4tbsp olive oil
1 large onion, peeled and finely chopped
2 sticks celery, finely chopped
2 cloves garlic, crushed
225g/8oz carrots, finely diced
2 x 425g/15oz cans cannellini beans, drained and rinsed
425g/15oz can chopped tomatoes
30ml/2tbsp tomato puree
900ml/1½ pints vegetable stock
30-45ml/3tbsp vegan pesto
salt and freshly ground black pepper
What to do
1. Heat the oil in a large, heavy based saucepan. Fry the onion, garlic and celery for 5-10 minutes until beginning to brown. Add the carrots and cook for a further 5 minutes.
2. Blend one can of cannellini beans with ½ pint of vegetable stock.
3. Stir in the pureed beans, whole beans, chopped tomatoes, tomato puree and vegetable stock and bring to the boil. Reduce the heat and simmer for about 30 minutes until all the vegetables are tender. Stir in the pesto, making sure it is evenly distributed. Season to taste.
4. Serve hot, sprinkled with vegetarian Parmesan cheese (omit for vegans) and warm, crusty French bread.
Massive thanks to the Vegetarian Society for this fantastic recipe! Enjoy!