Spinach and basil pesto soup

Name: Spinach and basil pesto soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 30.00 ml olive oil extra virgin; 1.00 spring onions; 500.00 ml stock vegetable; 720.00 g spinach; 60.00 ml pesto basil; 12.00 olives; 1.00 bread loaf, italian

4 servings Prep: 10 mins, Cooking: 15 mins

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By Food24 November 03 2009

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Ingredients (7)

30.00 ml	olive oil — extra virgin
1.00	spring onions
500.00 ml	stock — vegetable
720.00 g	spinach
60.00 ml	pesto — basil
12.00	olives
1.00	bread — loaf, italian

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Method:

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.