Spinach and basil pesto soup

Recipe from: 6/1/2006 12:00:00 AM

Ingredients 7
Servings 4
Time 10

Ingredients

  • 30
    ml
    extra-virgin olive oil
  • 1
    spring onion
  • 500
    ml
    vegetable stock
  • 720
    g
    spinach
  • 60
    ml
    basilpesto (plus extra to serve)
  • 12
    olives
  • 1
    loaf of Italian bread
 

Method

15
 
Heat the oil in a saucepan and fry the spring onion.
Add stock and spinach, let it come to the boil, then reduce heat to a simmer.
Once the spinach is soft, drain the stock and purée the solid bits in a blender.
Add back to the stock with the basil pesto and cook for a further 15 minutes.
Garnish with olives, and serve with Italian bread and basil pesto.
 

Read more on: soup
 

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