Recipe: Rosie Palmer from Henry & Ted Cafe | Photography: Brydie Thompson

Gluten Free, Grain Free, Vegetarian

3 tbsp olive oil
2 stalks celery, diced
2 carrots, diced
1 onion, diced
salt and pepper to season
2 tbsp tomato paste
6 cups vegetable broth
300g green beans, halved
400g chickpeas soaked, cooked, drained, rinsed, or tinned
1 cup green peas
¼ cup pesto

Heat the oil in a large pot over medium heat. Add the celery, carrots, onion, ½ teaspoon salt and ¼ teaspoon black pepper and cook, stirring occasionally, until softened (5–7 minutes). Stir in the tomato paste and cook until slightly darkened (1 minute).
Add the vegetable broth, green beans, chickpeas, and green peas. Simmer until the vegetables are tender (15–20 minutes). Top with the home made pesto!

Pesto Chickpea Soup2

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