Creamy black eyed bean soup with olive pesto
This is a delicious, creamy soup, which goes really well with the crunchy olive pesto. Make sure you get good-quality green olives, such as the Gaeta or Nocellara varieties (these, however, don’t come ready-pitted, so you will have to do this yourself you can easily do it while the soup is cooking). Quick and simple to prepare, this would make a lovely starter when you have guests or, of course, at any time.
Cooking time: 25 minutes (not including veg preparation)
Portions: serves 2-4
Ingredients:
- 2 tbsp extra-virgin olive oil
- 1 shallot, finely chopped
- ½ leek, finely chopped
- 1 garlic clove, finely chopped
- 1 small carrot, finely chopped
- ½ small fennel bulb, finely chopped
- Leaves of 1 thyme sprig
- 1×400-g/14-oz can of black-eyed beans (peas), drained
- 600 ml/21 fl oz/generous 2½ cups vegetable stock (bouillon)
- Sea salt and freshly ground black pepper
Ingredients for the pesto:
- 125 g/4½ oz/1¼ cups stoned (pitted) green olives a handful of parsley
- 1 garlic clove
- 1 tsp capers
- 2 tbsp extra-virgin olive oil
Preparation:
Heat the olive oil in a large, heavy-based saucepan set over a medium heat. Add the shallot, leek, garlic, carrot, fennel and thyme, and sweat for about 4 minutes. Stir in the drained beans and cook for 1 minute to let the flavours infuse. Pour in the stock, increase the heat, and bring to the boil. Now reduce the heat, cover with a lid and cook for 15 minutes. Remove from the heat and allow to cool a little. Meanwhile, make the pesto. Whiz all the ingredients in a food processor or blender, until well combined but retaining a crunchy texture. Set aside. Transfer the slightly cooled soup to a blender or food processor and blend until smooth (you may need to do this in 2 batches). Return it to the saucepan and gently reheat, if necessary. Divide between individual bowls and serve with a generous dollop of the olive pesto.
