Bean Soup With Kale & Pesto Recipe

Name: Bean Soup With Kale & Pesto Recipe
Ingredients: 2 tablespoons olive oil; 1 onion, chopped (medium onion, peeled and roughly chopped); 1 celery stick (cut into toughly 1cm chunks); 2 carrots (medium trimmed and cut into roughly 1cm chunks); 1 zucchini ( medium halved lengthways and cut into roughly 2cm slices); 400 grams cannellini beans (canned, drained); 400 grams kidney beans (or borlotti beans, canned, drained); 10 grams vegetable bouillon cube (1 stock cube); 75 grams kale (thickly sliced, tough stalks discarded or dark green cabbage could be used); sea salt; black pepper, freshly ground; 60 grams basil pesto (basil pesto, fresh)

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Ingredients

2 tablespoons olive oil
1 onion, chopped (medium onion, peeled and roughly chopped)
1 celery stick (cut into toughly 1cm chunks)
2 carrots (medium trimmed and cut into roughly 1cm chunks)
1 zucchini ( medium halved lengthways and cut into roughly 2cm slices)
400 grams cannellini beans (canned, drained)
400 grams kidney beans (or borlotti beans, canned, drained)
10 grams vegetable bouillon cube (1 stock cube)
75 grams kale (thickly sliced, tough stalks discarded or dark green cabbage could be used)
sea salt
black pepper, freshly ground
60 grams basil pesto (basil pesto, fresh)