YELLOW BEAN SOUP WITH PESTO

We can’t wait for yellow beans season in Poland. 

Unfortunately, when you can only get it frozen, it’s not always tasty.

We decided to give a try to a soup made of frozen yellow beans with sweet potato and pesto.

Ingredients (Serves 4):

1 l water

300 g yellow bean (fresh or frozen)

1 small sweat potato

5 potatoes

2 carrots

1 medium onion

bay leaf

5-6 black pepper grains

2 allspice grains

salt

1 tablespoon olive oil/vegetable oil

Basil and rocket pesto:

handful of rocket

handful of basil

1 tablespoon shelled pistachios

1 tablespoon cashew nuts

clove of garlic (optional)

12 tablespoons olive oil

salt and pepper

Instructions:

Mix all pesto ingredients until thoroughly blended. Add bay leaf, black pepper and allspice grains to water boiled in a pot. In the meantime, cut vegetables into small cubes. Fry sweet potato and onion for a few minutes, stirring continuously. Add it to the boiling water. Next, add the carrot and yellow bean and cook over low heat for about 10 minutes. When the vegetables are tender, remove the bay leaf and allspice grains. Blend the soup until mostly smooth. Add the potatoes and cook until tender, stirring occasionally. Add a small amount of salt and /or freshly ground pepper.

Serve sprinkled with about one tablespoon of pesto and freshly ground black pepper.