Warming vegetable and bean soup with pesto

Warming vegetable and bean soup with pesto

Dinner Like A Boss
4 people
20 mins
Cooking time
25 mins
Benito Martin

For some kids, puréed soup can be challenging, so I don’t purée this soup. I’ve added beans to make it a complete meal. I like to serve the soup with garlic bread – I’ve found that serving it with the bread encourages the kids to eat the soup because what they really want is the garlic bread! But this is optional, of course.


Quantity Ingredient
1 tablespoon olive oil
3 rashers bacon, cut into 1 cm cubes
1 onion, roughly chopped
1 garlic clove, crushed, optional
2 medium carrots, peeled and chopped into 1 cm pieces
2 zucchinis, chopped into 1 cm pieces
1 liter vegetable or chicken stock
400g tinned diced tomatoes
400g tinned beans, such as butter, borlotti or cannellini, drained and rinsed
150g frozen peas
60g see method for ingredients

Garlic baguette (optional)

Quantity Ingredient
50g butter
1 garlic clove, crushed
1 baguette, about 40 cm long


  1. If you are making the garlic bread, prepare it first. Preheat the oven to 200°C/180°C fan-forced. Soften the butter to a spreadable consistency and stir in the garlic, then season with salt and pepper, if liked. Slice the baguette at 2–3 cm intervals, slicing about three-quarters of the way through. Carefully open out the slits and spread both sides with the garlic butter. Wrap in foil and set aside.
  2. Heat the oil in a large saucepan over a medium heat and cook the bacon for 2 minutes. Add the onion, garlic (if using), carrot and zucchini and cook for 8–10 minutes until softened. Season with salt and pepper.
  3. Add the stock and tomatoes, bring to the boil then reduce the heat and simmer for 5 minutes. If you are making garlic bread, put it in the oven now and bake for 10 minutes.
  4. Add the beans to the saucepan, cover and cook for 5 minutes. Add the peas, return to the boil and cook for a further 2 minutes.
  5. Divide the soup between bowls and serve with a dollop of pesto, or let everyone add their own pesto. Serve accompanied by the garlic bread for dunking.


  • You can also add pasta to this soup, either in place of or as well as the beans. Add about 200 g small pasta shapes (preferably wholemeal [whole-wheat]) to the soup in step 4 and cook for 10–15 minutes, or until the pasta is just cooked.


  • To make this soup vegetarian, simply omit the bacon. And to make it vegan, remove the pesto, or use Dairy-free pesto
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