Potato and bean soup with homemade pesto


50 Min.
Rating ( 0 )


Cooking Instructions

Cooking time: 50 Min.
  1. Pan sear the almonds, then allow to cool.
  2. Wash the basil, pat dry and mix thoroughly with Parmesan, almonds and oil.
  3. Peel the garlic and chop into tiny pieces, briefly purge and season with salt and pepper.
  4. Add together to make the pesto, pour the pesto into 4 fresh pots/containers and refrigerate.
  5. Clean green beans, wash, drain and chop.
  6. Clean the onions and cut into rings.
  7. Peel, wash and roughly dice the potatoes.
  8. Season the onions with hot oil on pan for 2-3 minutes.
  9. Drain with the broth and boil. Wash the beans, drain and add.
  10. Season with salt and pepper and cook for 5 minutes.
  11. Add green beans and cook for 10 minutes.
  12. Drain white beans and rinse.
  13. Add to the soup, add another 5 min.
  14. Remove the beans and taste the soup.
  15. Allow to cool and place in portions in tightly closed containers or jars.
  16. Heat the broth and then add the pesto for the best taste.


Nutrition facts


580 kcal per person

2433 kJ


37 g


40 g


15 g